Ingredients

Instructions

  1. Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
  2. Set the stock on the stove to boil.
  3. Add the chopped onions to the broth and season with salt and pepper. Let this boil until the onions are transparent.
  4. Add the cauliflower flowerettes and turn the heat down to a simmer. Cover the pot and keep at a simmer.
  5. Meanwhile, make a roux of the flour and butter over medium-low heat. Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
  6. Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth. This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
  7. When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
  8. Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
  9. Add the cheese, turn the heat down to low, cover and bring to a slow boil. Stir frequently so it doesn't burn on the bottom.