Pam’s Cauliflower Potato Vichyssoise

1 head of cauliflower cut up in florets
1 large potato pealed and diced small
6 or 8 green onions, use white part only, diced
5 or 6 celery stalks, use whitest parts only, diced
2 tables of olive oil or butter or mix
white pepper
salt
nutmeg
3 cups chicken stock
¼ cup plain unsweetened yogurt
1/3 cup of sour cream

Sauté the green onion and celery in the olive oil/butter in large sauce pan
Add potato and cauliflower, salt, white pepper, nutmeg (to taste—you can add more later)
Add chicken stock
Simmer covered until cauliflower and potatoes are tender (12 to 15 minutes)
Puree in blender (don’t over pack blender) let cool a bit first
Return to pan
Blend the sour cream and yogurt and add to the puree
Season to taste with pepper, salt and nutmeg

Serve slightly warm, at room temp or cold. Fabulous summer soup.