2 tablespoons butter

1/4 cup sliced onion

1 stalk celery (with leaves) -- minced

1 1/2 cups chicken broth

1 cup cauliflower -- cooked and coarsely

mashed 1 cup light cream

salt and freshly ground pepper -- to taste 1 tablespoon chopped fresh parsley

1 pinch nutmeg

Saute onion and celery in butter about 4 minutes. Add chicken broth and cauliflower and heat to boiling. Add cream, but do not let boil. Season to taste and stir in parsley and nutmeg.