Cauliflower Soup

Directions

1. 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, till cauliflower is tender, abut 10 min. Remove and reserve about 1/3 of the cauliflower. Transfer remaining cauliflower mix to food processor or possibly blender. Whirl till smoothly pureed. In 3 to 4 qt saucepan, heat butter over medium heat; stir in flour, salt, mace (or possibly nutmeg), and pepper. Cook till bubbly. Remove from heat. Gradually fold in half and half. Cook, stirring constantly, till mix boils. Blend in cauliflower puree and cheese. Heat, stirring occasionally, till steaming and cheese melts. Add in reserved cauliflower. Cook till heated through, about 3 min. Serve sprinkled with parsley.