Ingredients
- 1 stalk celery
- 1 cauliflower (cooked)
- 350 ml chicken broth
- 30 gr onion (sliced)
- 28 gr butter
- 2 gr parsley (chopped fresh)
- 1 gr 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.
