Yield
Makes 3 quarts; 10 to 12 servings

NOTES: The soup may be prepared (through step 4) up to 2 days ahead; cool, cover, and chill. Reheat before serving. PREP AND COOK TIME: About 1 1/4 hours

How to Make It

Step 1

With a sharp knife, cut top 1/2 inch off garlic head. Set garlic on a sheet of foil and top with butter. Draw sides of foil up and pinch together to enclose garlic in a loose, sealed pouch.

Step 2

Bake in a 400° oven until garlic is soft when pressed, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.

Step 3

Meanwhile, cut cauliflower heads into 1-inch florets, discarding leaves and stems. In a 4- to 5-quart pan, combine cauliflower and broth. Cover, bring to a simmer over high heat, then reduce heat and simmer until cauliflower is very tender when pierced, 12 to 15 minutes.

Step 4

Squeeze garlic cloves from papery skins into pan with cauliflower and broth; pour in cream. Working in batches, transfer to a blender and whirl until smooth. Return soup to pan and add the nutmeg and salt and pepper to taste.

Step 5

Set pan over medium-low heat and stir occasionally until hot. Pour into a large bowl or tureen and sprinkle with chives.

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