1 medium cauliflower
50 g butter
4 tablespoons flour
4 cups chicken stock
1 onion, finely chopped
1 stalk celery, finely sliced
2 sprigs parsley
1/3 cup cream\nutmeg
salt and pepper
chopped parsley and chopped raw cauliflower to garnish.
Method.
Cut the cauliflower into large flowerets, peel the stalk and chop. Reserve a little cauliflower for garnish. Melt the butter in a saucepan and stir in the flour and cook, stirring to form a smooth paste. Gradually add the chicken stock, then the onion, celery and parsley. Simmer for 20 mins. Add the cauliflower and cook until cauliflower is soft. In a blender, puree the soup then return it to the cleaned saucepan.
Add the cream and some freshly grated nutmeg, check the seasonings and heat until almost boiling but do not boil. Serve garnished with chopped parsley and chopped raw cauliflower. Serves 6.
