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In a big pot, heat butter and oil and cook onion 2 min. Add garlic and celery and cook 1 min. more.
Add cauliflower, chicken broth and nutmeg. Bring to a boil.
Reduce heat and simmer 20 min. covered or until cauliflower is tender.
Purée vegetables until smooth in blender or food processor.
Return soup to the pot and stir in cheese, a little at a time, until melted. Season to taste.
Ladle soup into 4 bowls and sprinkle with croutons and fresh chives.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.