CAULIFLOWER AND CHEDDAR CHEESE SOUP

Ingredients

• 2 tbsp salted butter
• 1 cup chopped onion
• 1/4 cup all-purpose flour
• 2 1/4 cups homogenized milk
• 1 1/2 cups water
• 1 can (10 oz / 284 mL) chicken broth
• 4 cups small cauliflower florets
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/8 tsp freshly ground nutmeg
• 2 cups shredded cheddar cheese

Directions

1. Melt butter in a large saucepan over medium heat. Add onion and sauté until golden, about 10 minutes.
2. Stir in flour and cook for 1 minute. Gradually stir in milk, water and broth. Bring to a boil, stirring constantly.
3. Reduce heat and simmer, stirring frequently until slightly thickened, about 3 minutes.
4. Stir in cauliflower, mustard, salt and nutmeg. Cover and simmer, stirring occasionally, until cauliflower is tender, about 10 minutes.
5. Purée soup in small batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours.
6. Return soup to saucepan. Reheat over low heat to serving temperature. Gradually stir in cheese until melted. Serve immediately.