I had a friend, Wendy Shelton, from back when we lived in Granite Bay, California. She gave me a fabulous cookbook one year. Jane Brody's Good Food Book. It is my go-to book for soups and breads. One of our favorites is the Cream Of Cauliflower Soup. Actually, cream is a misnomer as you use low fat milk and blend the soup to make it look and taste creamy, while being low in fat.
Cream of Cauliflower Soup
1 large onion, chopped
1 Tablespoon butter
4 cups broth, chicken or vegetable
1 head of cauliflower, cut into flowerettes
1 carrot, diced. I used a handful of mini carrots, because that's what I had
1 cup low fat milk
salt and pepper to taste
1/4 teaspoon nutmeg, plus a bit over each bowl to be pretty
Saute the onion in the butter in a large saucepan or Dutch oven. It will take about 3 minutes until they are softened, but not browned.
Pull off the green leaves of the cauliflower. Cut out the hard core and chop everything else up into small chunks. Add the broth, cauliflower and carrots. Bring to a boil. Cover and reduce the heat to a simmer for about 15 minutes or until the vegetables are soft.
If you have a stick blender, the rest is easy. It is a bit more complicated if you don't. If you don't have one, cool the soup a bit and move it into batches in a food processor or blender. Puree with the milk until smooth. Then reheat.
If you have a stick blender, use it to puree the soup right in the pan. Take a bit of time to make sure there are no large bits escaping from you. Lee likes a few chunks, but they surprise me and not in a good way.