Fresh Cauliflower Soup

By Hklbrries

Ingredients

• 1 small cauliflower (about 1 1/4 pounds)
• 1 small onion, thinly sliced
• 1/4 tsp dried thyme leaves
• 2 cups chicken broth
• 2 tbsp butter or margarine
• 1 tbsp all-purpose flour
• 1 tsp salt
• Dahs ground mace or nutmeg
• Dash white pepper
• 2 cups light cream
• 1/2 cup shredded Cheddar cheese
• Chopped parsley, for garnish

Details

Servings 4

Preparation

Step 1

Separate cauliflower into flowers. Combine with onion, thyme and broth. Bring to boil. Simmer until tender about 10 minutes. Remove. Reserve 1/3 cauliflower.

Transfer 2/3 to blender - puree.

In 3 - 4 quart saucepan melt butter over medium heat. Stir in flour, salt, mace or nutmeg and pepper. Cook until bubbly. Remove from heat. Gradually mix in light cream (half-and-half). Cook, stirring constantly until it boils. Blend cauliflower puree, and cheese. Heat until soup is steaming and cheese melts.

Add reserved 1/3 cauliflower. Cook until heat through - 3 minutes.

Sprinkle parsley on top.