Fresh Cauliflower Soup

• 1 small cauliflower (about 1 1/4 lb.)
• 1 small onion, thinly sliced
• 1/4 tsp. dried thyme leaves
• 2 c. chicken broth (homemade or canned)
• 2 Tbsp. butter or margarine
• 1 Tbsp. all-purpose flour
• 1 tsp. salt
• dash of ground nutmeg
• 2 c. half and half (light cream)
• 1/2 c. shredded Fontina cheese
• chopped parsley (for garnish)

1. Cut out cauliflower core, remove outer leaves and separate into small florets.
2. Combine cauliflower in medium saucepan with onion, thyme and chicken broth. Bring to boiling.
3. Reduce heat. Simmer, partially covered, until cauliflower is tender, about 10 minutes. Remove and reserve about 1/3 of cauliflower.
4. Transfer remaining cauliflower mixture to food processor or blender. Whirl until smoothly pureed.
5. In a 3 to 4-quart saucepan, melt butter over medium heat. Stir in flour, salt, nutmeg and pepper.
6. Cook until bubbly.
7. Remove from heat.
8. Gradually mix in half and half. Cook, stirring constantly, until mixture boils. Blend in cauliflower puree and cheese.
9. Heat, stirring occasionally, until soup is steaming and cheese melts.
10. Add reserved cauliflower. Cook just until heated through, about 3 minutes.
11. Serve sprinkled with parsley.

cauliflower, onion, thyme, chicken broth, butter, flour, salt, ground nutmeg, light cream, fontina cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226577 (may not work)