Every spoonful of this soup is filled with aromatic vegetables, fragrant nutmeg, and Parmesan cheese. Good to the last drop!

• 1 teaspoon olive oil
• 1 medium rib of celery, chopped
• 1/2 medium onion, chopped
• 2 medium garlic cloves, minced
• 1 pound coarsely chopped cauliflower florets (about 4 cups)
• 2 1/2 cups fat-free, low-sodium chicken broth
• 1/4 teaspoon pepper
• 1/2 cup fat-free half-and-half
• 3 tablespoons all-purpose flour
• 1/8 teaspoon ground nutmeg
• 3 tablespoons shredded or grated Parmesan cheese

Heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom. Cook the celery, onion, and garlic for 3 to 4 minutes, or until the celery is tender-crisp and the onion is soft, stirring occasionally.

Stir in the cauliflower. Cook for 2 to 3 minutes, or until it is tender-crisp, stirring occasionally.

Stir in the broth and pepper. Increase the heat to medium-high and bring to a simmer. Reduce the heat and simmer, covered, for 10 to 15 minutes, or until the vegetables are tender.

Using a handheld immersion blender, blend the mixture in the saucepan until smooth. If you prefer, you can let the mixture cool slightly and process it in a food processor or blender until smooth, then return it to the pan.

In a small bowl, whisk together the half-and-half, flour, and nutmeg. Stir into the vegetable mixture. Bring to a simmer over medium-high heat. Reduce the heat and simmer for 2 to 3 minutes, or until thickened, stirring constantly and lowering the heat if the mixture splatters.

Add the Parmesan. Stir until melted, about 30 seconds.

An immersion blender is a handheld electrical implement that you immerse in the pan or bowl of food you want to blend. Try it for blending fruit smoothies and frothing warm fat-free milk for cappuccino or lattes.