In a medium to large pot, melt 2 tablespoons of butter over medium heat until it begins to bubble. Add 1 diced onion and 1 chopped celery stalk, cooking for about 5-7 minutes until softened and translucent.

Next, add 4 cups of cauliflower florets to the pot, stirring to combine them with the aromatic mixture. Pour in 4 cups of vegetable broth and 1 cup of milk, mixing well.

Incorporate 1 teaspoon of thyme and 1 bay leaf into the pot. Cover and bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until the cauliflower is tender.

Remove the pot from the heat and allow it to cool for a few minutes. Carefully transfer the soup to a blender or use an immersion blender to puree until silky smooth.

Once blended, pour the puree back into the pot over low heat. Gently stir in ½ cup of crème fraiche for added creaminess, along with salt and pepper to taste.

Before serving, grate a pinch of nutmeg and mix it into the soup for a warm flavor enhancement. Ladle the creamy French Cauliflower Soup into bowls, garnishing with finely chopped chives.