| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 1 | sm | Cauliflower – 1 1/4 lb. |
| 1 | sm | Onion; thinly sliced |
| 1/4 | ts | Dried thyme leaves |
| 2 | c | Chicken broth |
| 2 | tb | Butter or margarine |
| 1 | tb | All-purpose flour |
| 1 | ds | Ground mace or nutmeg |
| 1 | ds | White pepper |
| 2 | c | Half and half; (light cream) |
| 1/2 | c | Shredded Fontina cheese |
| Chopped parsley; for garnish |
INSTRUCTIONS
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 1/3 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@keyway.net> on Feb 6, 1998
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