Source: dLife

A low carb, comfort soup that can be made with almost any vegetable.

Servings

1 whole heads of garlic , unpeeled
1 tbsp unsalted butter
4.5 lb fresh cauliflower (3 heads)
2 quart low sodium chicken broth
1 cup heavy whipping cream
0.25 tsp ground nutmeg
0.5 tsp salt (optional)
4 tbsp fresh chives , thinly sliced
0.25 tsp black pepper

1 Preheat oven to 400°F.
2 Slice off top 1/2" of garlic head and place on piece of aluminum foil. Place pat of butter on top and fold up sides of foil to make bundle around garlic, squeeze ends to close.
3 Place in small ovenproof dish and bake 45 to 50 minutes. Garlic should be tender, but not mushy. Remove from packet and cool to room temperature.
4 While garlic is cooking, slice cauliflower heads into 1" pieces. Discard stems and leaves.
5 In medium saucepan, add cauliflower and broth. Cover. Bring to gentle boil. Lower to medium and continue simmering for 12 to 15 minutes, until cauliflower is soft.
6 Remove garlic from head by scooping cloves with small spoon or squeezing out. Add garlic to cauliflower and broth. Add cream. Stir.
7 Transfer half of mixture into blender or food processor and pulse until creamy. Return to another saucepan. Purée remaining mix. Return to saucepan.
8 Season with nutmeg, salt, and pepper.
9 Heat soup over medium low heat until hot. Spoon soup into a serving bowl and garnish with chives.

The soup can be prepared, through step 8, up to 2 days in advance. Chill and reheat before serving time. Broccoli, winter squash, parsnips, or any firm fleshed winter vegetable can be substituted for the cauliflower.