Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Cauliflower head; or
-2 lb Broccoli)
4 c Chicken stock
-homemade preferred
2 Onions; chopped
2 Celery rib; chopped
1/4 c Whipping cream
1/8 ts Nutmeg

Trim the cauliflower's leaves or the broccoli's tough stems. Cut into
medium to small pieces. Bring the chicken stock to a boil in a
large pot. Add the cauliflower or broccoli pieces and the onion and
celery. When the stock returns to boil, reduce heat and simmer for 10
to 15 minutes until the cauliflower or broccoli is tender and can be
pierced with a fork. Do not overcook. Drain the vegetables and
reserve the stock. Set aside eight of the nicest-looking florets for
garnish. Using a food processor or blender, puree the cooked
vegetables, gradually adding the hot stock. It might be necessary to
do this in batches. Return the puree to the pot, place over low heat
and stir in the cream. Pour the soup into serving bowls and garnish
with the reserved flowerets and a pinch of nutmeg. Serve immediately.
Serves 6 to 8.

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