Cream of Cauliflower Soup with Hazelnut Butter

1 tablespoon butter
1/4 cup chopped onion
1 carrot, cut into pieces
1 stalk celery, cut into pieces
1 pound cauliflower, broken into florets
4 cups chicken stock
1/2 cup whipping cream or 1 cup milk
1/4 teaspoon white pepper
Hazelnut Butter Balls (see recipe below)

In a large soup pot over medium heat, melt butter; saute onion, carrot and celery
briefly, add cauliflower, and chicken stock. Simmer approximately 45 minutes or
until the vegetables are tender. Remove from heat and let cool slightly.

In a food processor or blender, puree the cooked vegetables with approximately 1/2
chicken broth until smooth. Pour the puree back into the remaining stock; add cream
or milk. Heat until warm and serve in heated individual soup bowls garnished with
Hazelnut Butter Balls (drop a chilled butter ball into each bowl of soup just prior
to serving).

Makes 4 to 6 servings.

Hazelnut Butter Balls

2 tablespoons butter
1 tablespoon chopped, roasted hazelnuts

In a small bowl, blend butter and hazelnuts. Using your hands, shape into small
balls and refrigerate until ready to use.

Source: <http://whatscookingamerica.net/Soup/CaufiflowerHazelnut.htm>




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