Ingredients

• 1 hd cauliflower, florets
• 3 T butter
• 1 C onion or leeks, chopped fine
• 1 pnch nutmeg
• 1/2 t garlic, minced
• 1/2 t thyme, chopped
• 3 T flour
• 3 C chicken stock
• 1/2 C carrot, chopped fine
• 1/2 C heavy cream
• 1 1/4 C Cheddar cheese, shredded

Instructions

1. Sauté the onion and nutmeg in the butter until lightly browned. Add the garlic and thyme and cook until fragrant. Whisk in the flour to form a roux.
2. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce heat and simmer until thickened. Add the cauliflower and cook until tender.
3. Remove from heat and purée. Return to heat, add the cream and bring to simmer. Add the cheese and cook over low heat until melted. Add some butter to finish. Season to taste.
4. Plate and serve.

Source: Food Network

Contributed by: Skip