Recipe
Recipe (click to expand)
2 tablespoons butter 1/4 cup sliced onion 1 stalk celery (with leaves) minced 1 1/2 cups chicken broth 1 cup cauliflower cooked and coarsely mashed 1 cup light cream salt and freshly ground pepper to taste 1 tablespoon chopped fresh parsley 1 pinch nutmeg Sauté onion and celery in butter about 4 minutes. Add chicken broth and cauliflower and heat to boiling. Add cream, but do not let boil. Season to taste and stir in parsley and nutmeg. |