Source: dLife

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

Servings

1.0
1 each  whole heads of garlic 0.25
0 1/4 tsp  black pepper 1.0
1 tbsp  unsalted butter 4.5
4 1/2 lb  fresh cauliflower 2.0
2 quart  low sodium chicken broth 1.0
1 cup  heavy whipping cream 0.25
0 1/4 tsp  ground nutmeg 0.5
0 1/2 tsp  salt 4.0
4 tbsp  fresh chives

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.