Cheddar and Cauliflower Soup

Cheddar and Cauliflower Soup
(Adapted from Williams Sonoma Recipe Site)
Makes enough for 6 servings

Ingredients:

2 tbsp olive oil
1 chopped onion
1 head cauliflower chopped
White wine to deglaze
5 cups chicken stock
2 cups whole milk
S&P to taste
225g shredded Cheddar

Directions:

1. Heat olive oil on medium low in a large pot. Add onions and sauté for about 7 minutes.

2. Add cauliflower and cook until it starts to brown, about 5 minutes. (I had to turn the heat up just a little to get it to brown but try not to burn the onions)

3. Deglaze your pot with a bit of white wine then add the stock and milk.

4. Season with S&P, bring to a boil, then simmer for 20 minutes or until the cauliflower is soft.

5. Remove from heat and use an immersion blender to purée the soup. Took me about 4 minutes.

6. Slowly add the Cheddar and stir with a wooden spoon until it's all melted.