Wednesday, November 23, 2011


1 (approximately 1 1/4 lbs) cauliflower
1 small onion, thinly sliced
1/4 tsp thyme
2 cups chicken broth
2 tbsp butter
1 tbsp all-purpose flour
1 tsp salt
dash of nutmeg
dash of pepper
2 cups half-and-half cream
1/2 cup shredded cheese
Chopped parsley for garnish

Core the cauliflower and remove leaves; seperate into small flowerets.  Combine cauliflower and onion, thyme, chicken broth; bring to a boil.  Reduce heat and simmer, partially covered, until tender.  This will take about 10 minutes, more or less.  Remove the cauliflower and reserve approximately a third of it.

Transfer the remaining cauliflower mixture to a food processor (or blender) and whirl until it is a smooth puree.

In a 3 or 4-quart saucepan melt the butter over medium heat; stir in the flour, salt, nutmeg, and pepper.  Gradually stir in the cream and cook, stirring constantly, until the mixture boils.  Blend in the cauliflower puree and the cheese.  Heat stirring occasionally, until soup is steaming and the cheese melts.  Add the reserved cauliflower and cook until heated through, less than 5 minutes.

To serve, sprinkle some of the fresh chopped parsley.

Yield: 4 servings

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