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1 medium head cauliflower, cut into flowerettes 1
1 stalk celery, cut into 1-in/2-cm pieces 1
1 medium onion, chopped 1
1 tsp salt 5 mL
1/8 tsp white pepper 0, 5 mL
4 cups chicken broth 1 L
1 cup light cream 250 mL
1/2 tsp Worcestershire sauce 2 mL
nutmeg (optional)
Combine cauliflower, celery, onion, salt, pepper and chicken broth in saucepan. Bring to boil. Cover and simmer approximately 40 minutes.
Puree in blender. Return to saucepan. Add cream and Worcestershire sauce. Heat but not to boil. Sprinkle with nutmeg.
1 stalk celery, cut into 1-in/2-cm pieces 1
1 medium onion, chopped 1
1 tsp salt 5 mL
1/8 tsp white pepper 0, 5 mL
4 cups chicken broth 1 L
1 cup light cream 250 mL
1/2 tsp Worcestershire sauce 2 mL
nutmeg (optional)
Combine cauliflower, celery, onion, salt, pepper and chicken broth in saucepan. Bring to boil. Cover and simmer approximately 40 minutes.
Puree in blender. Return to saucepan. Add cream and Worcestershire sauce. Heat but not to boil. Sprinkle with nutmeg.
