Cream of Cauliflower Soup with Fresh Nutmeg
From: Gisele, Aylmer, Quebec, Canada
Comments: If soup is too thick after mixing in blender, pour in a little more chicken broth, to desired consistency.
Servings: 4 to 6
  • 1/4 cup [60 g] butter
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 4 tablespoons [35 g] flour
  • Salt and pepper, to taste
  • 5 cups [1.25 L] chicken broth
  • 1 medium cauliflower, divided into small flowerets [reserving 4 small leaves]
  • 5 tablespoons [75 mL] heavy whipping cream
  • 1/4 teaspoon [1 mL] freshly grated nutmeg
  • 1 tablespoon [15 mL] freshly chopped parsley
  • Into a large, thick-bottom casserole, melt butter over medium heat until no longer foamy.
  • Soften together chopped onion and celery for 5 to 7 minutes, stirring occasionally, until onion is tender and translucent but not colored.
  • Remove casserole from heat.
  • Using a wooden spoon, stir in flour, salt and pepper; mix well.
  • Still stirring to avoid lumps, slowly pour in chicken broth.
  • Add cauliflower flowerets and leaves.
  • Bring to a boil, stirring.
  • Lower heat, cover casserole and simmer for 30 minutes, stirring from time to time.
  • Remove casserole from heat; puree mixture into a blender.
  • Pour back into casserole; transfer over low heat.
  • Pour in cream; warm-up mixture for 5 minutes, until warm but not boiling.
  • Remove from heat and pour into individual serving bowls.
  • Sprinkle with freshly grated nutmeg and chopped parsley.
  • Serve immediately.