Ingredients

Instructions

  1. In a large saucepan, sauté onion in butter.
  2. Add flour and cook slowly for 2-3 minutes, stirring constantly.
  3. Add the chicken stock and bring to a boil.
  4. Add the cauliflower, potato, nutmeg, paprika, salt and pepper.
  5. Reduce heat to a simmer, cover and cook until vegetables are tender.
  6. Remove from heat and blend until smooth.
  7. Add the cream. Heat through and serve.