|2||tablespoons unsalted butter|
|1||medium onion, chopped|
|1||head of cauliflower, trimmed and cut into 2-inch pieces|
|1||medium baking potato, peeled and chopped|
|6||cups chicken stock|
|Salt and pepper, to taste|
|1/2||teaspoon freshly grated nutmeg|
2. Add the cauliflower, potato, stock, salt, and pepper. Bring to a simmer.
3. Lower the heat to medium-low. Cover the soup and simmer it for 30 minutes, or until the cauliflower is tender.
4. In a blender, puree the soup in batches, filling the blender one-third full each time. Reheat the soup over low heat. Add the nutmeg and taste for seasoning. Add more salt and pepper, if you like. Ladle into bowls. Leigh Belanger