Instructions

1. In a large stockpot over medium heat melt the grass fed butter.
2. Add onions and sauté until soft and tender, about 5 minutes.
3. Add minced garlic and sauté for 1 more additional minute.
4. Add chicken stock, thyme, and cauliflower to the pot.
5. Bring back to a boil and reduce heat and simmer for 20 minutes or until cauliflower is soft and tender.
6. Salt and pepper to taste.
7. With a stick blender (or a food processor would work too in small batches) blend soup until pureed and well blended.
8. Add 1/4 cup half and half to a bowl. Add a few tablespoons of soup to the cold cream/half and half a little at a time, gently warming the cream. Add warmed cream to the soup and mix well. Serve hot.