Heat 1 tbsp of EVOO in medium sauce pan.

Add 1 thinly sliced medium onion and cook for 5 minutes, stirring occasionally.

Add the cauliflower and cover and cook 5 minutes.

Add four cups of chicken broth and bring to a simmer.

Cook until cauliflower is tender, about 15 minutes.

Transfer soup in batches to blender and puree until smooth.

Return to sauce pan and whisk in 1/4 cup of sour cream and a 1/4 tsp of nutmeg.

Stir in salt and pepper and serve hot.