Cauliflower And Nutmeg Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 brown onion, coarsely chopped
1 large cauliflower, cut into florets and stems sliced
1 liter chicken stock
750 ml water
1 -2 teaspoon ground nutmeg
300 ml pouring cream

Preparation

Heat oil in a large saucepan over medium heat. Cook onion 3-4 minutes until soft.
Add the cauliflower, stock, water and nutmeg. Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
Remove the mix from the heat. Process with a stab mixer (or in batches in a food processor) until smooth.
Add cream and season with salt and pepper. Place soup over medium heat for 5 minutes or until heated through.