Juice of 1 lemon
2 tbsp minced onion
2 celery stalks, minced
¼ cup butter
¼ cup flour
4 cups chicken broth
2 cups light cream, scalded
dash nutmeg
dash salt
grated parmesan cheese
Wash
cauliflower and break into florets. Cook (steam) in a small amount of water with
lemon juice
until tender. Drain and puree
cauliflower in either blender or food processor. Set aside.
Sauté onion and celery in butter.
Blend in flour and stir in chicken broth.
Stir until thickened. Add pureed
cauliflower, cream, nutmeg, and salt to taste.
Garnish with grated parmesan cheese.
