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.