Cauliflower soup #1

Yield: 1 Servings

Measure Ingredient
1 small Cauliflower - 1 1/4 lb.
1 small Onion; thinly sliced
¼ teaspoon Dried thyme leaves
2 cups Chicken broth
2 tablespoons Butter or margarine
1 tablespoon All-purpose flour
1 dash Ground mace or nutmeg
1 dash White pepper
2 cups Half and half; (light cream)
½ cup Shredded Fontina cheese
\N \N Chopped parsley; for garnish

Cut out cauliflower core, remove outer leaves, separate into small flowerets. Combine cauliflower in medium saucepan with onion, thyme and chicken broth. Bring to boil. Reduce heat. Simmer, partially covered, until cauliflower is tender, abut 10 minutes. Remove and reserve about ⅓ of the cauliflower. Transfer remaining cauliflower mixture to food processor or blender. Whirl until smoothly pureed. In 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 steaming and cheese melts. Add reserved cauliflower. Cook until heated through, about 3 minutes. Serve sprinkled with parsley.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 6, 1998

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