1. In a saucepan, fry the cauliflower, onion and celery gently in butter for 10 minutes without browning. 2. Add the water and nutmeg and season to taste. 3. Bring to the boil, cover and simmer gently for 25 minutes. 4. Purée in a food processor or rub through a sieve, return to the pan and stir in the milk. 5. Bring to the boil, stirring constantly, and simmer for 5 minutes. 6. Ladle into warm soup bowls. 7. Top each serving with a whirl of fresh cream if desired and sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
