1 (1 1/4 - 1 1/2 lb.) cauliflower
1 sm. onion, thinly sliced
1/2 tsp. dried chervil or parsley
1 3/4 c. rich chicken broth or 1 (14 1/2 oz.) can chicken broth
2 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
Pinch each ground nutmeg & white pepper
2 c. half and half
1/4 lb. sharp cheddar cheese, shredded (1 c.)

1. Cut out and discard cauliflower core, remove and discard coarse outer leaves, and separate cauliflower into small flowerets. (You should have about 4 cups.)

2. In a 3 quart saucepan, combine cauliflower, onion, chervil and broth. Bring to a boil, cover, reduce heat and simmer until cauliflower is tender, 10 to 12 minutes. Set aside about a third of the cauliflower.

3. In a blender or food processor, whirl or process remaining cauliflower until smooth.

4. In a 3 to 4 quart saucepan over medium heat, melt butter. Stir in flour, salt, nutmeg and pepper and cook, stirring until bubbly. Remove from heat and gradually blend in half and half. Return to heat and coo, stirring constantly, until mixture boils. Blend in cauliflower puree and 3/4 cup of the cheese. Heat, stirring often, until soup is steaming and cheese melts.

5. Add reserved cauliflower and cook just until heated through (2 to 3 minutes). Serve sprinkled with remaining 1/4 cup cheese. Makes about 6 cups. 5 or 6 servings.