Serve this simple, rich soup with French-style bread. This recipe is also tasty when broccoli is substituted for the cauliflower.
Serves 4
Melt the butter in a soup pot. Add the onion and cook until just soft. Break off the "florets" of cauliflower into small pieces. Discard the stems. Add the cauliflower and broth to the pan. Bring to a boil. Reduce the heat and simmer for 20 minutes (or until the cauliflower is very soft). Allow to cool slightly. Carefully add the mixture to a blender or food processor (in small batches) and puree until smooth. Return to the pan. Whisk in the cheese (over low flame) until blended. Serve immediately.