Creamy Cauliflower Soup

ingredients

2 Tbsp. butter
1 shallot, finely diced (or 1/2 small onion)
3/4 cup celery, diced
3/4 cup carrot, diced
1 average-sized cauliflower, cut into equal sized florets
1/2 cup flour
4 cups chicken broth or stock
1 cup water (or a bit more, if needed to cook amount of cauliflower)
1 cup milk
1/2 cup whipping (35%) cream
Optional: Corn starch, for thickening, if desired
Pinch freshly grated nutmeg
Salt and Pepper to taste

method

Heat butter over medium heat in a large soup pot. Add shallots and cook for 1 minute. Add celery and carrots. Cook, stirring for 3 or 4 minutes. Add flour and, stirring constantly, cook until flour is lightly browned, about 1 to 2 minutes. Add chicken stock and water and stir to combine. Add cauliflower. Bring to a boil and then reduce to a simmer. Allow to simmer 15-20 minutes or until cauliflower is cooked.

Using an immersion blender or potato masher, blend the soup lightly so that some cauliflower pieces remain intact. Add milk and whipping cream. Taste and season with salt and pepper, to taste. If you prefer a thicker soup, mix 1/4 cup of corn starch with enough water to make a thin paste and add to soup. Heat, stirring, until thickened.

Serve topped with a bit of freshly grated nutmeg.