1 sm. cauliflower (about 1 1/4 lb.)
1 lg. 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 & half (light cream)
1 c. shredded fontina cheese

1. 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.

2. Transfer remaining cauliflower mixture to food processor or blender, whirl until smoothly pureed.

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

4. Add reserved cauliflower. Cook just until heated through, about 3 minutes.