I'd rather be eating Momofuko's chocolate cookies, but this is pretty good too. (For some reason I can't get the photo to go right side up even though I rotated it in iphoto.) —Giulia Melucci
celery stalk, chopped
small onion, chopped
head cauliflower, cut into florets
slivered almonds, toasted
In This Recipe
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.