Cheddar Cheese & Cauliflower Soup

Directions

NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.

Heat the butter in a large saucepan.

Add the carrots, celery, and onion; sauté for about 5 minutes until the vegetables are softened.

Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.

Stirring constantly, gradually add stock and then the cauliflower.

Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes.

Stir in the grated cheese and cook for about 30 seconds until melted.

(Do not bring soup to a boil after cheese is added or the soup will break.)

Stir in the half-and-half; warm the soup over low heat.

Season with cayenne pepper and 1 teaspoon salt or to taste.

To serve, ladle the soup into warm soup bowls.

Sprinkle each portion with the diced cheese and serve immediately.