1. Saute onions in butter until cooked, season lightly with salt.
2. Add in garlic and thyme and saute until fragrant
3. Add in the cauliflower, and stock and bring to a simmer
4. Reduce heat to low, cover, and simmer about 20-25 minutes until cauliflower is cooked.
5. Remove the thyme springs and add the milk
6. Use an immersion blender to completely blend the soup
7. Add in parmesan, stir, and serve. Drizzle with olive oil to taste and fresh ground pepper
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