1/4 cup butter
1/2 sweet onion, chopped
1 head cauliflower
4 cups stock
1/2 teaspoon ground nutmeg
1 cup heavy cream
salt
pepper
1 cup shredded cheddar cheese
Saute the onion and cauliflower until tender and lightly browned, approx. 10 minutes.
Add the stock and nutmeg, bring to a boil.
Simmer until the vegetables are tender, approx. 15 minutes.
Puree the soup.
Serve topped with cheese.