| 1 | Trim the cauliflower"s leaves or the broccoli"s tough stems. |
| 2 | Cut into medium to small pieces. |
| 3 | Bring the chicken stock to a boil in a large pot. |
| 4 | Add the cauliflower or broccoli pieces and the onion and celery. |
| 5 | When the stock returns to boil, reduce heat and simmer for 10 to 15 minutes until the cauliflower or broccoli is tender and can be pierced with a fork. |
| 6 | Do not overcook. |
| 7 | Drain the vegetables and reserve the stock. |
| 8 | Set aside eight of the nicest-looking florets for garnish. |
| 9 | Using a food processor or blender, puree the cooked vegetables, gradually adding the hot stock. |
| 10 | It might be necessary to do this in batches. |
| 11 | Return the puree to the pot, place over low heat and stir in the cream. |
| 12 | Pour the soup into serving bowls and garnish with the reserved flowerets and a pinch of nutmeg. |
| 13 | Serve immediately. |
| 14 | Serves 6 to 8. |
