Silky Cauliflower Soup

I know I've posted this soup before, 

but this time I'm including the recipe:

Silky Cauliflower Soup:

• 1 head cauliflower

• 2 tablespoons extra-virgin olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 quart low-sodium chicken stock

• 1/2 cup finely grated Parmesan

• Salt and freshly ground black pepper

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
p.s.  I always add a generous pinch of nutmeg when I add the broth.

I'll add some kind of protein and a warm

crusty baguette and this will be dinner tonight.

We are still in the grips of winter here with

snow on the ground and temperatures below freezing.

So this is comfort food

for body and soul.