| 1. |
In a large dutch oven, bring the cauliflower, red onion and broth to a boil. |
| 2. |
Cover and simmer until the cauliflower is very tender, about 20-25 minutes. |
| 3. |
Use a stick blender to puree the soup until completely smooth and thick. If you do not have a stick blender, just put it in your regular blender and blend. Then return it to the dutch oven. |
| 4. |
Add the butter and half & half, mix well. Add salt & pepper to taste. |
| 5. |
Stir in the shredded cheese and heat very slowly until melted. |
| 6. |
Garnish with bacon, parsley and sour cream. |
