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1 small cauliflower (about 1-1/4 lbs.)
1 small onion, thinly sliced
1/4 teaspoon dried thyme leaves
2 cups chicken broth
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 teaspoon salt
Dash ground mace or nutmeg
Dash white pepper
2 cups half-and-half
1/2 cup shredded fontina cheese
Chopped parsley, for garnish
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 a third of the cauliflower.
Transfer remaining cauliflower mixture to food processor or blender. Whirl until smoothly pureed.
In a 3 to 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 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.
Add reserved cauliflower. Cook just until heated through, about 3 minutes. Serve sprinkled with parsley.
Serves 4.
*Note: Double ingredients and add another 1/2 tablespoon flour to make 8 servings. |
