In a soup pot, melt the butter. Add the onion, shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the cauliflower, thyme and bay leaf and cook, stirring occasionally, until the cauliflower is barely softened, about 5 minutes. Add the broth and water and season with salt and pepper. Simmer over moderately low heat until the cauliflower is softened, about 30 minutes. Discard the thyme sprigs and bay leaf.
Working in batches, puree the soup until very smooth. Season with the nutmeg. Serve the soup with Seared Scallops, Herb Salad and Dijon-Roasted Cauliflower.
The soup can be refrigerated for up to 2 days.
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Review Body: This was AMAZING! I used 2T of butter, instead of the whole stick, herbs de provence instead of thyme (didn't have any), and a dash of red pepper flakes...it was so smooth and creamy, I couldn't believe there wasn't cream in it. I will definitely make it again!