• 1 head of cauliflower broken up into flowerets, keep the tender leaves and chop up
  • 1 medium yellow or white onion, minced
  • 1 quart chicken stock
  • Tablespoon butter
  • 1 cup cheddar/parmesan
  • Olive oil
  • Cup of heavy cooking cream


Heat olive oil in deep pot & sauté the onion until soft, add stock & cauliflower. Cook until tender (not mushy). Hit with the immersion blender until well amalgamated then add cream, butter and cheese and blend again. Serve hot. I also made some toasted bread with olive oil and thyme to drop into the soup. I also sprinkled some powered cayenne on mine.