Soups

Ingredients:
4 tablespoons butter
1 cup finely diced onion
3 tablespoons flour
3 to 4 cups chicken stock or vegetable stock
1 pound cauliflower florets, fresh or frozen
1 teaspoon salt
1 teaspoons dry mustard
1/4 cup dry white wine
1 1/2 cups heavy cream
2 cups shredded sharp cheddar cheese, plus extra for garnish
3 scallions, chopped
1 cup croutons

Directions:
In a large soup pan, cook the onions in the butter until they start to get soft. Stir in the flour. Cook a minute or two, stirring constantly. Add 3 cups chicken stock, cauliflower, salt, mustard and wine. Bring to a boil, whisking often. Turn down heat and let the soup simmer for 5 to 10 minutes, or until the cauliflower is very soft. Puree the mixture using a hand blender, or let cool a bit and puree in a blender. Return the soup to the pot. Stir in cream. Heat until just warm. Don’t boil. Stir in the cheese a handful at a time. If soup is too thick, add a bit more chicken stock. Serve the soup in bowls with a little extra cheese, some scallions and croutons on top if you like.