1 sm. cauliflower
1 sm. onion, thinly sliced
1/4 tsp. dried thyme leaves
2 c. chicken broth
2 tbsp. butter
1 tbsp. all purpose flour
1 tsp. salt
Dash of ground mace or nutmeg
Dash of white or black pepper
2 c. half and half
1/2 c. shredded fontina cheese
Chopped parsley for garnish

Cut cauliflower into florets. Combine cauliflower in medium saucepan with onion, thyme, and chicken broth. Bring to boil. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Remove and reserve 1/3 of cauliflower. Blend the rest in blender until smooth. In saucepan melt butter, stir in mace, flour, salt, and pepper. Cook until bubbly and stir in half and half gradually. Cook stirring constantly, until boils. Blend in cauliflower, puree and cheese. Heat until soup is steaming and cheese melts. Sprinkle with parsley.