Ingredients
1 large head cauliflower, broken into florets2 cans (14-1/2 ounces each) chicken broth1/2 cup heavy whipping cream1/2 teaspoon ground nutmeg1/2 teaspoon salt1/8 teaspoon pepper1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped1/3 cup shredded Asiago cheese or Parmesan cheese6 pieces bacon strips, cooked and crumbled
Preparation
In a large saucepan, combine cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cauliflower is tender.
Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the cream, nutmeg, salt and pepper; heat through. Serve with artichoke hearts, cheese and bacon.
