Ingredients
- 1 stalk celery
- 1 cauliflower (cooked)
- 1 1/2 cups chicken broth
- 1/4 cup onion (sliced)
- 2 tablespoons butter
- 1 tablespoon parsley (chopped fresh)
- 1 pinch nutmeg
Saut� 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.
