1 sm. cauliflower, about 1 lb. (cut into sm. pieces)
1 sm. onion, thinly sliced
1/4 tsp. dried thyme leaves
2 c. chicken broth
2 tbsp. butter
1 tbsp. flour
Dash of nutmeg
Dash of pepper
2 c. half & half
1/2 c. shredded fontina cheese

For garnish sprinkle chopped parsley on top.

Put cauliflower in saucepan with onion, thyme and chicken broth and bring to a boil. Reduce heat, simmer (covered) for 10 minutes or until tender. Take aside about 1/3 of the cauliflower. Transfer the rest and broth into a blender and beat until smooth (pureed).