Post-Piglet Cauliflower Soup

1. 1

   Melt the butter in a heavy pot over medium heat. Add the carrot, celery, onion, and salt and saute for about five minutes.

2. 2

   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.

3. 3

   Add the cream and cook for a few more seconds, then puree in a food processor or, better yet, with an immersion blender.

4. 4

   Divide into two bowls (their should be a little left for seconds) sprinkled with almond slivers.

* Per serving · 4 servings · Values may vary.

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