For 4 servings you will need:

1 sm. cauliflower (about 1 1/4 lb.)
1 sm. onion, thinly sliced
1/4 tsp. dried thyme leaves
2 c. chicken broth, homemade or canned
2 tbsp. butter
1 tbsp. all purpose flour
1 tsp. salt
Dash ground mace or nutmeg
Dash white pepper
2 c. half and half (light cream)
1/2 c. shredded Fontina cheese
Chopped parsley

Cut out cauliflower core, remove outer leaves, and separate into small flowerets. Combine cauliflower in medium saucepan with onion, thyme, and chicken broth. Bring to boiling. Reduce heat. Simmer, partially covered, until cauliflower is tender about 10 minutes. Remove and reserve about a third of the cauliflower.

Transfer remaining cauliflower mixture to food processor or blender. Whirl until smoothly pureed.

In a 3 to 4-quart saucepan melt butter over medium heat, stir in flour, salt, mace or nutmeg and pepper. Cook until bubbly. Remove from heat. Gradually mix in half and half. Cook, stirring constantly, until mixture boils. Blend in cauliflower puree and cheese. Heat, stirring occasionally, until soup is steaming and cheese melts.

Add reserved cauliflower. Cook just until heated through, about 3 minutes. Serve sprinkled with parsley.

For 8 servings: Double the ingredients and add another 1/2 tablespoon flour.

Tips: If you wish to make a main dish of this substantial soup, accompany it with a loaf of whole grain bread, sliced cheese or ham, and a basket of tomatoes or crisp radishes.

A good choice for a first course to precede a winter meal is creamy fresh cauliflower soup, enriched with melty Fontina cheese. Part of the cooked vegetable is pureed, the remainder is left in bite-sized flowerets.

Preparation time: 30 minutes.