20 cloves garlic, peeled
5 c. chicken broth (homemade or canned)
1 lg. head cauliflower (8 cups florets)
Salt and white pepper, to taste
1 c. half and half or light cream
Freshly grated nutmeg

In a covered soup pot, simmer garlic in broth 20 minutes. Add cauliflower, salt and white pepper, simmer about 30 minutes, or until cauliflower is tender.

Break up cauliflower with a spoon. Taste and adjust seasonings. Stir in half and half. Simmer until soup reaches serving temperature. Top each serving with a grating of nutmeg.

NOTE: Soup can be refrigerated after adding half and half, for a refreshing cold soup in the summer.