- 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.