2 tbsp. butter
1 med. onion
1/2 head cauliflower, chopped
1/4 c. chopped parsley
1 1/2 c. chicken stock or broth
1 c. heavy cream
1/2 c. grated Cheddar cheese

Saute onions in butter for 2 minutes. Add cauliflower, parsley and chicken stock. Cover and simmer 30 minutes. Transfer 3/4 of this mixture to blender and puree. Return to pot and add cream and cheese, stirring well until hot. Serve garnish with parsley (I have substituted 2% milk, it's not as rich). Serves 4-6.