From Jane Brody’s Good Food Book, contributed by shareholder Elaine McMillan
1 large onion, chopped 1 TBSP butter
4 cups chicken or vegetable broth 1 ½ lb. head of cauliflower, cut into florets
1 carrot, peeled and diced 1 cup low fat milk
salt to taste ¼ tsp nutmeg
1/8 to ¼ tsp cayenne, if desired freshly ground black pepper to taste
In a medium saucepan, sauté the onion in the butter for three minutes (*optional: add 1 tsp curry powder). Add the broth, cauliflower, and carrot. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for about 15 minutes or until the vegetables are soft. Remove the soup from the heat and cool it down until it is warm. Transfer the soup to a blender or food processor, add the milk, and puree the soup until it is smooth. Transfer the soup back into the pot for gentle reheating. If the soup is too thick, thin it with a little more milk and add the seasonings.
If the soup is to be eaten cold, chill for at least one hour.