Easy Cauliflower Soup
|Yellow onion||1 Medium, peeled and chopped|
|Cauliflower head||1 Pound (1 Small Head)|
|Chicken broth||4 Cup (64 tbs)|
|Half and half||1 Cup (16 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Shredded swiss cheese/Shredded jarlsberg cheese||2 Tablespoon|
1. Melt the butter in a 3-quart saucepan over moderate heat, add the onion, and cook, uncovered, for 5 minutes, or until soft. Meanwhile, separate the cauliflower into florets, then chop the florets into 1/2-inch pieces.
2. Add the cauliflower and chicken broth to the onion in the saucepan. Cover and simmer about 10 minutes, or until the cauliflower is tender.
3. Add the half-and-half, salt, and pepper, and heat until the soup returns to a simmer. Sprinkle each serving with some of the cheese if desired.