Author Notes
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
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Ingredients
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1
carrot, chopped
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1
celery stalk, chopped
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1/2
small onion, chopped
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1 tablespoon
butter
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1/4 teaspoon
salt
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1
head cauliflower, cut into florets
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2 cups
chicken broth
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1/4 teaspoon
white pepper
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1/8 teaspoon
nutmeg
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1/4
cup cream
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2 tablespoons
slivered almonds, toasted
Directions
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Melt the butter in a heavy pot over medium heat. Add the carrot, celery, onion, and salt and saute for about five minutes.
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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.
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Add the cream and cook for a few more seconds, then puree in a food processor or, better yet, with an immersion blender.
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Divide into two bowls (their should be a little left for seconds) sprinkled with almond slivers.
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