Melt the butter in a heavy pot over medium heat. Add the carrot, celery, onion, and salt and saute for about five minutes.
Add 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.
Add the cream and cook for a few more seconds, then puree in a food processor or, better yet, with an immersion blender.
Divide into two bowls (their should be a little left for seconds) sprinkled with almond slivers.