Ingredients
1 stick unsalted butter
1 onion
1 shallot
2 clove garlic
1 head cauliflower
4 sprig thyme
1 bay leaf
1 qt. low-sodium chicken broth
4 c. water
salt
Freshly ground pepper
1 pinch freshly grated nutmeg
Seared Scallops, Herb Salad, Dijon Roasted Cauliflower
Preparation
Step 1In 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.Step 2Working in batches, purée the soup until very smooth. Season with the nutmeg. Serve the soup with Seared Scallops, Herb Salad, and Dijon-Roasted Cauliflower.
