Cream of Cauliflower Soup

• 2 tablespoons olive oil, extra-virgin
• 1 large yellow onion sliced very thin
• 3/4 teaspoon salt (as desired)
• 3 tablespoons flour, all-purpose
• 1 large cauliflower florets cut into small florets
• 2 cans chicken broth condensed
• 2 cans water
• 1 each bay leaves
• 1 cup milk whole
• 1/2 teaspoon white pepper freshly ground
• 18 teaspoon nutmeg freshly grated

1. In large saucepan, heat olive oil over medium heat.
2. Add onion, lower heat to medium-low, sprinkle with 1/4 teaspoon of the salt (if desired) and cook, stirring to keep from sticking until caramel brown in color, about 12 minutes.
3. Add cauliflower and cook 3 minutes, stirring often.
4. Add flour and cook, stirring constantly, 1 minute.
5. Add broth and bay leaf.
6. Bring to boil.
7. Reduce heat to simmer, partially cover, and cook until cauliflower is tender, about 10 minutes.
8. Remove bay leaf and discard.
9. Reserve about 1/4 cup cooked vegetables for garnish.
10. Transfer soup in batches to blender or food processor and puree until smooth.
11. Return to pan.
12. Stir in milk, salt, and pepper.
13. Reheat until hot but not boiling, about 3 minutes.
14. Divide garnish vegetables among 4 bowls and pour soup over top.
15. Serve hot, sprinkled with nutmeg.

olive oil, yellow onion, salt, flour, cauliflower, chicken broth condensed, water, bay leaves, milk, white pepper, nutmeg

Taken from recipeland.com/recipe/v/cream-of-cauliflower-soup-42205 (may not work)