Heat the butter in a large saucepan
and add the onion, leek and celery.
Cook very gently for 10 mins until soft
but not coloured. Add the cauliflower,
milk and stock. Bring to a simmer, then
gently cook for 10-12 mins until the
cauliflower is tender. Add the cream and
bring back to the boil. Season with salt
and nutmeg, then place in a blender and
blitz until smooth. If you like, you can
sieve the soup to make it even smoother
– I think this makes a difference and
doesn’t take much more effort, but it’s
certainly not essential.
To serve, bring the soup to the table
in the pan with a ladle and little dishes
of all the different things you want to
serve as sprinkles. Let everyone help
themselves. I like to take little servings
of soup and scatter over something
different each time for variety.