1. Cut cauliflower into small florets. Heat oil in a large pan; add
cauliflower and stir-fry for 3 mins, or until just starting to soften.
2. Add stock; simmer, covered, 10-15 mins or until cauliflower is
tender. Stir in cream.
3. In a food processor or blender, process soup in batches until
smooth. Return soup to the pan. Add nutmeg, and salt and pepper to taste.
Heat through gently and serve immediately, sprinkled with freshly ground
pepper, if desired.
Note:- This soup has a deliciously delicate flavor and texture. Even those
who dislike eating cauliflower as a vegetable will usually enjoy it.
Choose very fresh cauliflower with a firm head and no brown or black
For an even richer soup, add 1 cup grated cheddar cheese. Garnish with
tiny cauliflower florets, or a sprig of fresh chervil.