Ingredients

• 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

Preparation

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.