-
In a large dutch oven, heat 2 Tbsp Butter & 1 Tbsp Olive Oil, Sautee the diced shallot, celery and carrot until transparent. Add in the diced cauliflower and optional corn and stir well. Cover and let saute for about 10 minutes.
-
While cauliflower is roasting, in a skillet melt 6 tbsp butter and then add 6 tbsp butter. This will turn into a paste, that's okay. Add about 1/2 C of your chicken stock and cook until the roux turns a little tan in color and cut the heat
-
Go back to your cauliflower and add the stock in and cover again, cook for 15 minutes until the cauliflower is cooked through.
-
Add Milk to the stock and cauliflower mixture and add 1/2 and 1/2 into the roux and whip well. Add the roux into your stock mixture and mix well. When this comes to a simmer add in the milk and nutmeg and taste for salt and pepper, add to taste then reduce the heat to just barely bubbling.
-
Heat through, it will thicken slightly - you can now blend if you want, or leave chunky. If you like this is when you stir in the spinach to wilt it into the soup. Spinach doesn't blend, so don't use it if you don't want green soup!