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1 sm. cauliflower
1/4 tsp. dried thyme leaves
1 tsp. salt
2 c. light cream
1 sm. thinly sliced onion
2 c. chicken broth
Dash ground nutmeg
1 tbsp. all purpose flour
Dash white pepper
1/2 c. shredded Fontina cheese
Cut out cauliflower core, remove outer leaves and separate into small flowerettes. Combine cauliflower in medium saucepan with onion, thyme, and chicken broth. Bring to a boil. Reduce heat. Simmer, partially covered, until cauliflower is tender. Remove and reserve about 1/3 of the cauliflower. Transfer remaining cauliflower mixture to blender. Whirl until smoothly pureed. In a 3 or 4 quart saucepan melt butter over medium heat; stir in flour, salt, nutmeg and pepper. Cook until bubbly. Remove from heat. Gradually mix in cream; cook, stirring constantly, until mixture boils. Blend in cauliflower puree and cheese. Heat until cheese melts. Add reserved cauliflower. Cook just until heated through.
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