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Instructions |
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Cut out cauliflower core, remove leaves and separate into small flowerets. Combine chicken broth, cauliflower, onion and thyme in medium sauce pan. Bring to boiling then reduce heat. Simmer partially covered until cauliflower is tender. Remove and reserve about 1/3 of the cauliflower.
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Transfer remaining cauliflower mixture to food processor or blender. Whirl until smoothly pureed.
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In a 2 to 4 qt. pan melt butter over medium heat; stir in flour and all seasonings. Cook until bubbly. Remove from heat and gradually mix in the half-and-half until mixture boils. Blend in cauliflower puree and cheese. Heat, stirring occasionally, until soup is steaming and cheese melts.
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Add reserved cauliflower. Cook until just heated through, about 2-5 min. Serve sprinkled with parsley.
For 8 servings, double the ingredients and add another 1/2 Tbs. of flour
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Suggestions |
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Salad, nice loaf of bread or rolls
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Originally Submitted
1/11/2011
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