This very unusual soup tastes fantastic. Excellent for a dinner party to give your meal a spectacular start.

Check out more of Linda's great Soup, Stew, and Chili Recipes.

Cream of Cauliflower Soup with Hazelnut Butter

1 tablespoon butter
1/4 cup chopped onion
1 carrot, cut into pieces
1 stalk celery, cut into pieces
1 pound cauliflower, broken into florets
4 cups vegetable or chicken stock
1/2 cup whipping cream or 1 cup milk
1/4 teaspoon white pepper
Hazelnut Butter Balls (see recipe below)

In a large soup pot over medium heat, melt butter; saute onion, carrot and celery briefly, add cauliflower, and vegetable or chicken stock. Simmer approximately 45 minutes or until the vegetables are tender. Remove from heat and let cool slightly.

In a food processor or blender, puree the cooked vegetables with approximately 1/2 chicken broth until smooth. Pour the puree back into the remaining stock; add cream or milk. Heat until warm and serve in heated individual soup bowls garnished with Hazelnut Butter Balls (drop a chilled butter ball into each bowl of soup just prior to serving).

Makes 4 to 6 servings.
 

HAZELNUT BUTTER BALLS
2 tablespoons butter
1 tablespoon chopped, roasted hazelnuts

In a small bowl, blend butter and hazelnuts. Using your hands, shape into small balls and refrigerate until ready to use.