2 Tablespoons of butter

1/4 Sliced onion

2 ribs of celery minced

1 1/2 cups chicken broth

1 cup cooked & mashed or riced cauliflower

1 cup evaporated milk

Season to taste with salt and pepper

Melt butter and saute’ with onions and celery. Add chicken broth and cauliflower. Heat to the boiling point and add milk. Do not let boil or this will ruin the texture of soup. Use submerge mixer to gain creamy texture .Add a dash of nutmeg or parsley to garnish.