Remove the pan from the heat and pour the soup through a fine strainer held over a large mixing bowl. Using the back of a wooden spoon, rub the vegetables through the strainer into the bowl. Discard any pulp left in the strainer.
Alternatively, blend the soup in an electric blender until the vegetables form a fine puree.
A creamy and filling soup, Potage au Chou-Fleur (poh-tahj oh shoo-fler) should be served as a first course for an informal meal.2 oz. butter
1 large onion, finely chopped
2 celery stalks, trimmed and finely chopped
2 oz. flour
1 teaspoon salt
½ teaspoon black pepper
2 pints chicken stock
1 medium-sized cauliflower, cleaned, separated into flowerets and
4 small leaves reserved
4 tablespoons double cream
½ teaspoon grated nutmeg
1 tablespoon finely chopped fresh parsley
In a large, heavy-based saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Remove the pan from the heat and, with a wooden spoon, stir in the flour, salt and pepper. Gradually pour in the chicken stock, stirring constantly and being careful to avoid lumps. Add the cauliflower and the reserved cauliflower leaves.
Return the pan to the heat and bring the soup to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes, stirring occa- Return the soup to the pan and place the pan over low heat. Stir in the cream and cook the soup, stirring constantly, for 5 minutes or until it is hot but not boiling.
Remove the pan from the heat and pour the soup into a warmed soup tureen. Sprinkle over the grated nutmeg and chopped parsley and serve immediately.