7 Soups #6 Creamy Cauliflower and Garlic Soup

Ingredients
1/3 whole heads of garlic , unpeeled
1/3 tbsp Butter, unsalted
1 1/2 lb fresh cauliflower (3 heads)
2/3 quart low sodium chicken broth
1/3 cup heavy whipping cream
1/10 tsp ground nutmeg
2/5 tsp salt (to taste)
1 1/3 tbsp fresh chives , thinly sliced
1/10 tsp black pepper


Directions
1 Preheat oven to 400°F.
2 Slice off top 1/2 inch of garlic head and lay on a piece of aluminum foil. Lay a pat of butter on top and fold sides of foil up to make a bundle around garlic, squeeze ends to close.
3 Place in oven and bake 45 to 50 minutes, garlic should be tender, but not mushy. Remove from packet and let cool.
4 While the garlic is cooking, slice cauliflower heads into 1 inch pieces, throwing away stems and leaves.
5 In medium saucepan, add cauliflower and broth and cover. Bring to gentle boil. Lower to medium and continue simmering for 12 to 15 minutes, until cauliflower is soft.
6 Add garlic to cauliflower and broth by squeezing to force out inside cloves. Add cream. Stir.
7 Transfer half 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.
Additional Information
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.

From: http://www.dlife.com/diabetes/diabetic-recipes/Cauliflower-and-Garlic-Soup/r5974.html