Cauliflower-Cheddar Soup

 I'm convincing the Mr. to like soups more. Soups are such a great way to eat vegetables and they provide a great solution to mixing up the normal meat-starch-vegetable dinner routine. Aaaaand, soups are (usually) healthy which is good for anyone on a summer diet.

Adapted from Just Cook Already

INGREDIENTS:

1 head cauliflower, cut into florets

Salt

2 Tablespoons olive oil

2 Tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, finely chopped

Pepper

5 Tablespoons flour

1 quart chicken stock

1 cup milk

2 1/2 cups sharp cheddar cheese, grated

DIRECTIONS:

Bring a few inches of water to a boil. Add cauliflower, salt, and cook until tender (about 5 minutes). Drain, puree, and reserve. 

Place a large saucepan over medium-high heat. Add olive oil and butter and melt. Then add the onion and garlic, season with salt and pepper, and cook until tender, about 4-5 minutes. 

Sprinkle the flour over the onions and cook for about 1 minute. Whisk in the stock and milk, bring to a boil, then reduce heat to medium and simmer until thickened, about 5 minutes. 

Whisk the cheese into the liquid, stirring until all cheese has melted. Stir in cauliflower puree, adjust seasonings, adding salt and pepper to taste.

Serve with toast (sourdough bread is a great option) and a salad and enjoy.