- 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
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- 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.
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