Ingredients
1 cup chicken broth1/2 small head cauliflower, broken into florets1/2 small onion, thinly sliced1/8 teaspoon dried thyme1 tablespoon butter1-1/2 teaspoons all-purpose flour1/4 teaspoon saltDash ground nutmegDash white pepper1 cup half-and-half cream1/2 cup shredded fontina cheese
Preparation
In a small saucepan, combine the broth, cauliflower, onion and thyme. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cauliflower is tender. Cool slightly. In a blender, process cauliflower mixture until smooth; set aside.
In the same saucepan, melt butter. Stir in flour and seasonings until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cauliflower mixture and cheese. Heat through (do not boil).
