by Giulia Melucci
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Giulia Melucci's Notes:
1 carrot, chopped Ask a question about this ingredient
1 celery stalk, chopped Ask a question about this ingredient
1/2 small onion, chopped Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 head cauliflower, cut into florets Ask a question about this ingredient
2 cups chicken broth Ask a question about this ingredient
1/4 teaspoon white pepper Ask a question about this ingredient
1/8 teaspoon nutmeg Ask a question about this ingredient
1/4 cup cream Ask a question about this ingredient
2 tablespoons slivered almonds, toasted Ask a question about this ingredient
Melt the butter in a heavy pot over medium heat. Add the carrot, celery, onion, and salt and saute for about five minutes.
Ask a question about this stepAdd the cauliflower florets, and stir to coat, then add the chicken broth. Raise the heat, bring to a simmer, add the nutmeg and white pepper and cook until the cauliflower is very soft, about 20 minutes.
Ask a question about this stepAdd the cream and cook for a few more seconds, then puree in a food processor or, better yet, with an immersion blender.
Ask a question about this stepDivide into two bowls (their should be a little left for seconds) sprinkled with almond slivers.
Ask a question about this step
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
I cook a similar soup based on a Daniel Boulud recipe. Add two peeled and chopped golden delicious apples to cauliflower mixture as well as 1 tbsp curry powder and 1/2 teaspoon saffron. It's delicious. He uses 1 cup cream; I use about 3/4 cup.