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. SERVES 4-6 - 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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