Cauliflower Soup

Modified from some Food Network chef

coarse salt and pepper

1 tbsp oil

3 tbsp butter

2 small heads of cauliflower, or 1 large, cut into small bunches of florets

3 ribs celery, chopped

1 medium onion, chopped

2 tsp thyme

2 tbsp flour

1 quart chicken broth

1 cup half and half or whole milk

3 tsp parsley

1/2 cup grated Parmesan for passing

In a large pot, heat up the oil and butter over medium heat. Season with salt and pepper. Add the cauliflower florets and stir. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side. Melt 1 more tbsp of butter and add flour. Cook for 1 minute and stir together. Mix in chicken brother and half and half. Bring up a simmer and cook for 15 minutes. Puree soup and return to pot. Add parsley. Serve with grated cheese on top.

Makes 4 servings.