| 1. |
Chop scallions and onion. Mince garlic. In heavy soup kettle, melt butter. Add oil. Add onion, scallions and garlic. |
| 2. |
Chop celery and cauliflower, add to pot. Add seasonings. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. |
| 3. |
Add water and miso (1 oz = 2 tablespoons). |
| 4. |
Bring to boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. |
| 5. |
Remove cover and cool slightly. Puree in small increments in blender until smooth and creamy. |
| 6. |
Reheat if necessary, adding a dash of fresh ground nutmeg, if desired.
|
