2 tablespoons butter
1/4 cup sliced onion
1 stalk celery (with leaves) — minced
1 1/2 cups chicken broth
1 cup cauliflower — cooked and coarsely
mashed 1 cup light cream
salt and freshly ground pepper — to taste 1 tablespoon chopped fresh parsley
1 pinch nutmeg
Saut? onion and celery in butter about 4 minutes. Add chicken broth and cauliflower and heat to boiling. Add cream, but do not let boil. Season to taste and stir in parsley and nutmeg.