Creme dubarry soup

Although it is made of modest ingredients this is a luxury soup named after the mistress of the French king, Louis XV.

- 65 g [2½ oz] butter
- 1 small cauliflower
- 1 celery stalk
- 1 medium-sized onion
- salt and pepper
- 550 ml [1 pt] chicken stock
- 250 ml [½ pt] milk
- pinch of ground nutmeg

1 Break cauliflower into florets. Slice onion and celery.

2 Melt 50 g [2 oz] butter in the saucepan and sweat vegetables in butter for 10 minutes, shaking pan occasionally.

3 Season and pour on stock and milk. Bring to simmering point, cover and simmer for 30minutes or until vegetables are quite tender.

4 Reduce contents of pan to puree using vegetable mill, sieve or liquidizer.

5 Return soups to saucepan. Add nutmeg and reheat gently. Enrich the soup by stirring in the remaining butter cut into dice.
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