Cauliflower Soup

Submitted by: desmond linden on 10/22/2007

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2.25 avg rating
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Rating

A good choice for a first course to precede a winter meal.

Ingredients

1 small cauliflower (1 1/4 lbs.)
1 small onion, thinly sliced
1/4 tsp. dried thyme
2 cups chicken broth
2 Tbs. butter or margarine
1 Tbs. all-purpose flour
1 tsp. salt
Dash nutmeg
Dash white pepper
2 cups half-and-half (light cream)
1/2 cup shredded cheese (of your choice)

Directions

1. Cut out cauliflower core, remove outer leaves, and separate into small flowerets. Combine cauliflower in medium saucepan with onion, thyme, and chicken broth. Bring to boiling. Reduce heat. Simmer, partially covered, until cauliflower is tender, about 10 minutes. Remove and reserve about 1/3 of the cauliflower.

2. Transfer remaining cauliflower mixture to food processor or blender. Whirl until smoothly pureed.

3. In a 3 to 4-quart saucepan, melt butter over medium heat, stir in flour, nutmeg and pepper. Cook until bubbly. Remove from heat. Gradually mix in half-and-half. Cook, stirring constantly, until mixture boils. Blend in cauliflower puree and cheese. Heat, stirring occasionally until soup is steaming and cheese melts.

4. Add reserved cauliflower. Cook just until heated through, about 3 minutes. Serve sprinkled with parsley for garnish.