Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   extra-virgin olive oil
   1      large         yellow onion -- sliced, very thin
     3/4  teaspoon      salt -- (as desired)
   3      tablespoons   flour
   1      large         cauliflower -- (2-1/2 to 3 lbs.),
                        -- cut into, small
                        flowerets
   2      cans          condensed chicken broth
   2      cans          water
   1                    bay leaf
   1      cup           whole milk
     1/2  teaspoon      freshly ground white pepper
     1/8  teaspoon      freshly grated nutmeg

Preparation:

Preparation Instructions: In large saucepan, heat olive oil over medium heat. 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. Add cauliflower and cook 3 minutes, stirring often. Add flour and cook, stirring constantly, 1 minute. Add broth and bay leaf. Bring to boil. Reduce heat to simmer, partially cover, and cook until cauliflower is tender, about 10 minutes. Remove bay leaf and discard. Reserve about 1/4 cup cooked vegetables for garnish. Transfer soup in batches to blender or food processor and puree until smooth. Return to pan. Stir in milk, salt, and pepper. Reheat until hot but not boiling, about 3 minutes. Divide garnish vegetables among 4 bowls and pour soup over top. Serve hot, sprinkled with nutmeg.