Cauliflower and Cream Cheese Soup
1 medium head cauliflower, cut into small florets
3 cups chicken stock
220g cream cheese
3/4 cup cream
3/4 teaspoon ground nutmeg
Salt and pepper to taste
Fresh chervil to garnish
Bring stock and cauliflower to the boil in a large saucepan. Reduce heat and simmer for 20 minutes or until cauliflower is soft. Process stock and cauliflower with cream cheese in a blender until smooth. Return cauliflower puree to the saucepan. Add cream, nutmeg and seasoning. Heat through and serve garnished with fresh chervil.
Serves: 4 large soup bowls