Cream of Cauliflower Soup
4-6 cups vegetable stock (enough to cover the cauliflower)
1 large head of cauliflower broken into florets
1/2 to 2/3 cups heavy cream (depending on the consistancy you want)
1/2 tsp freshly grated nutmeg
Kosher salt and white pepper to taste
Bring the stock to a boil then add the cauliflower florets. Lower the heat and simmer until soft - about 20 minutes. Puree with an immersion blender. Add the cream, nutmeg and salt and pepper. Blend into soup. Serve hot or warm up before serving.