Silky Cauliflower Soup

Ingredients

• 6 tbsps parmesan cheese
• 1/2 cup fat free half and half
• 1/8 tsp nutmeg
• 1/2 tsp pepper
• 1/4 tsp cayenne
• 1 tsp salt
• 1 tbsp olive oil
• 4 cups chicken broth
• 1 head medium cauliflower, cored and chopped
• 2 cloves garlic
• 1 medium onion

Directions

1. Dice onion, 2 cloves garlic and one medium to large head of cauliflower.
2. Sauté onion and garlic (salt and pepper) in 1 tablespoon of olive oil over medium heat until soft (about 5 minutes).
3. Add cauliflower and chicken broth and bring to a low boil. Cook about 10-15 minutes until cauliflower is soft.
4. Use immersion blender or add small amounts at a time to a regular blender (very small amounts or this could blow the top off of the blender) until soup is smooth and creamy. Return to pot.
5. Season with a pinch of nutmeg, salt and pepper to taste, a dash or two of cayenne (again to taste).
6. Add 1/4 - 1/2 cup of fat free half and half (can use milk or real half and half or even cream if you're not really worried about calorie/fat content). add 1/4 cup or so of good quality parmesan cheese (a nice Gouda or even Swiss would probably work just fine).
7. Simmer over low heat - do not boil after adding milk - for 10 or 15 minutes just to heat thoroughly, melt cheese and meld flavors.
8. Garnish with additional pepper, chives, sprinkle of cheese or maybe even some chopped bacon.