Puree of Cauliflower Soup with Cardamom and Mace | America's Test Kitchen

Ingredients

• 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (plus neck and gizzard)
• 1 medium onion , chopped coarse
• 1 medium carrot , chopped coarse
• 1 medium rib celery , chopped coarse
• 1 bouquet garni
• 1 teaspoon table salt
• 13 cups water
• 2 tablespoons olive oil
• 2 medium onions , diced coarse
• 2 medium carrots , diced coarse
• 1 medium rib celery , diced coarse
• 2 cloves garlic , minced
• 1 large head cauliflower , trimmed and cut into florets (or 1 1/2 pounds other vegetable)
• 1 pound potatoes , peeled and cut into 1-inch dice
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon mace
• Salt and ground black pepper
• 1/4 cup light cream (optional)