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1
Melt 2 tablespoons of the butter in a large, heavy, enameled soup pot over moderate heat.
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2
Add the onion and cook, stirring, until light golden, about 12 minutes.
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3
Add the stock, potatoes, and half of the cauliflower.
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4
Bring to a boil, reduce the heat to medium low, and cover.
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5
Simmer gently until the vegetables are very tender, 10 to 12 minutes.
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6
Taste after several minutes, seasoning with salt and pepper.
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7
Using a large slotted spoon, remove the solids from the soup.
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8
Put them through a ricer or food mill and add them back to the soup along with the remaining raw cauliflower.
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9
Hold at a bare simmer for 7 to 8 minutes.
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10
While the stock simmers, melt the remaining 3 tablespoons butter in a medium-size saucepan over moderate heat, Stir in the flour and cook, stirring, for 2 minutes; do not allow it to brown.
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11
Add the half-and-half or milk.
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12
Whisk, stirring, gradually bringing it to a boil.
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13
Reduce the heat to medium low and simmer gently for 1 minute.
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14
Remove from the heat and whisk in the cheese, a handful at a time, until melted.
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15
Scrape the cheese mixture into the broth and stir well until heated through; do not boil.
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16
Serve hot, with some of the fresh thyme or parsley sprinkled over each portion.
