|2||cups||chicken broth, low salt||fat free|
|0||x||black pepper||fresh ground, to taste*|
In a large pot, combine broth, cauliflower, carrots, and onions. Bring to a boil.
Reduce heat and simmer 7 to 10 minutes, until vegetables are tender.
Puree in a blender or food processor, in batches. Return to pan.
Add milk and heat thoroughly, but do not boil.
Stir in nutmeg and pepper. Serve.
First published: 2010-11-16 last updated: 2012-09-23
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