Steps
- 1
Heat 1 tbsp of EVOO in medium sauce pan.
- 2
Add 1 thinly sliced medium onion and cook for 5 minutes, stirring occasionally.
- 3
Add the cauliflower and cover and cook 5 minutes.
- 4
Add four cups of chicken broth and bring to a simmer.
- 5
Cook until cauliflower is tender, about 15 minutes.
- 6
Transfer soup in batches to blender and puree until smooth.
- 7
Return to sauce pan and whisk in 1/4 cup of sour cream and a 1/4 tsp of nutmeg.
- 8
Stir in salt and pepper and serve hot.
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