Cauliflower Soup

Ingredients:

1 head of cauliflower cut into large chunks
2 potatoes cut into cubes (unpeeled)
1 large Vidalia Onion chopped
2 Tbsp. garlic minced
2 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
8 cups chicken broth (or 8 cups water and 8 chicken bouillon cubes)
1 tsp. nutmeg
1 bay leaf
2 cups milk
salt and pepper to taste.

Directions:

1.  Preheat oven to 350 degrees.

2.  In a large baking dish (preferably with a lid) combine all chopped vegetables, garlic, olive oil, salt and pepper and stir until well coated.  Bake covered (cover with foil if your baking dish does not have a lid) at 350 for 1 hour until vegetables are tender.  You will want to mix the vegetables around 2-3 times while they are cooking.

3.  Once vegetables are tender, melt 1 tbsp. butter in a large soup pot.  Add cooked vegetables to soup pot.  Add all remaining ingredients except the milk and bring to a boil.  Then cover and simmer on medium-low heat for 30 minutes.  Add milk and return to medium heat until soup is warmed through.

4.  Turn off heat.  REMOVE THE BAY LEAF (Bay leaves are bitter, do not blend in the bay leaf).  Use an immersion blended to blend soup until thick and creamy.

5. Add additional salt and pepper to taste.  Serve hot.

Options:  Serve with grated cheese on top, scallions, croutons (or all 3) and ENJOY!!!