1 1/2 cups yellow onion, chopped 4 cloves garlic, peeled and minced 1 teaspoon thyme, roughly chopped 3 tablespoons flour 4 tablespoons unsalted butter 1 1/2 quarts chicken broth 8 cups cauliflower, chopped 2 cups milk 3/4 cup brie (rind removed)
1. In a medium sauté pan, melt 1 tablespoon butter over medium heat and add the onion. Cook, stirring, for 10 minutes or until translucent. 2. Season with salt and pepper, add the garlic and thyme, and continue cooking for another 5 minutes, until fragrant. 3. In a large pot over medium-low heat, melt the remaining 3 tablespoons of butter, then add the flour. With a whisk, stir the butter and flour together until a loose paste forms, and continue stirring for a minute until the paste is pale golden brown, and smells a bit nutty. 4. Whisk in the chicken broth, about a cup at a time. Add the cooked onions and cauliflower, and cook, covered, for 20 minutes, until the cauliflower is cooked through and tender. 5. Add the milk and brie, stirring until melted, then puree by ladling into a blender or using an immersion blender. For an extra luxurious texture, strain through a fine mesh sieve.
Photograph: Claire Thomas