Step 1

Add butter on a medium to large pot, over medium heat.

Step 2

Once butter has melted, add onion and celery. Cook until the onion has slightly softened.

Step 3

Add cauliflower, broth and milk. Mix.

Step 4

Add thyme and bay leaf. Cover and bring to a boil.

Step 5

Simmer until cauliflower is tender (about 15 to 20 minutes).

Step 6

Take pot off the heat and set aside to cool a bit.

Step 7

Once soup has cooled down, use a food processor (or blender) to puree the soup.

Step 8

Once puree has reached a smooth texture, pour puree back to the pot. Cover and bring to a boil.

Step 9

Add crème fraiche.  Season with salt, pepper and nutmeg. Cover and simmer for a few minutes. Do not boil, just enough to heat up the soup again after adding crème fraiche.

Step 10

Serve and garnish with chopped chives, if desired.