1 sm. cauliflower (1 lb.)
3/4 c. butter
1 1/2 tsp. chopped onion
1 1/2 tsp. chopped celery
3/4 c. flour
2 qts. chicken broth
2 tsp. salt (opt.)
1/2 tsp. white pepper
1/2 c. cream

Break cauliflower into flowerettes and blanch in lightly salted water for 10 minutes, drain.

Melt 1/2 cup butter in flameproof casserole. Stir in onion and celery and smother for 4 minutes. Stir in flour and cook, over very low heat, for 10 minutes. Blend stock or broth into roux with a whip until roux has completely dissolved into the liquid. Add blanched cauliflower and seasonings.

Cook over very low heat for 45 minutes, stirring several times. Put soup through a fine sieve (not a food processor). Blend in remaining butter and cream and simmer a minute or 2 over low heat.