3/4 pound cauliflower
Chicken Stock
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 tablespoons dry white wine
1 teaspoon snipped fresh or 1/2 teaspoon dried thyme leaves
2 ounces Swiss cheese, shredded
Snipped parsley (optional)
1. Remove leaves and tough stalks from cauliflower; separate into flowerets. Simmer cauliflower, covered, in 1 inch of stock until tender (about 8 minutes); drain.
2. Puree cauliflower with remaining ingredients, except cheese and parsley, in a food processor or blender. Heat thoroughly over low heat. Stir in cheese; heat, stirring constantly, until cheese is melted (about 2 minutes).
3. Stir parsley into sauce, if desired, and serve immediately as a sauce or soup.
ABOUT 1 1/3 CUPS