Cheesy Cream of Cauliflower Soup

In my quest to not waste food that we aren't eating fast enough and because I always love a good soup, I made this creamy, cheesy, and satisfying soup. I had a head of cauliflower in the fridge that was just starting to go bad and knew this soup would be perfect. I adapted this recipe from my Joy of Cooking cookbook and it was so good. Broccoli could be subsituted for the cauliflower, too.

Cheesy Cream of Cauliflower Soup

4 tablespoons butter

1/2 cup chopped celery
1 cup chopped onion

1 1/2 pounds cauliflower (1 average head), trimmed and coarsley chopped

1/4 cups flour

4 cups chicken or vegetable stock

1/2 to 1 cup whole milk, half-and-half, or cream

Salt and pepper to taste

1 cup Cheddar cheese (Swiss would be good too!)

In a soup pot melt the butter. Add the chopped celery and onion, salt and pepper lightly, and saute until vegetables are tender but not browned. You just want to sweat them. Stir in the cauliflower, cover, turn down heat to low and steam for about 5 minutes, stirring occasionally. Stir in the flour, coating the vegetables. Turn the heat to high and stir in the stock and bring to a boil. Reduce the heat so that the liquid comes to a simmer, partially cover, and let cook until the cauliflower is very tender, about 20 minutes, stirring occasionally. Using a food processor, blender, or immersion blender, puree soup until smooth. Return the soup to the pot and stir in the milk, half-and-half, or cream. Heat through but do not boil. Add the salt and pepper and cheese, heating until the cheese is melted. Makes about 8 cups.

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