Cauliflower Soup - cooking recipe

Ingredients

1 head cauliflower
3 c. chicken stock or broth
4 Tbsp. butter
5 Tbsp. unbleached all-purpose flour
salt and white pepper to taste
dash of ground nutmeg
1 to 2 c. milk

Preparation

Trim away the thick stalk of the cauliflower; chop the florets and small stems into pieces about 1/2 inch in diameter.
In a large saucepan, bring the stock to a boil.
Add the cauliflower; cook until tender, about 10 minutes.
Let cool and puree in batches in a blender or food processor.