Cauliflower White Cheddar Soup

Ingredients:

2 Tbsp. olive oil
1 onion, diced
1 quart Kitchen Basics® Unsalted or Original Chicken Stock
1 head cauliflower, about 2 1/2 lb., cut into florets
2 cups evaporated skim milk (heavy cream)
¼ tsp. grated nutmeg
Freshly ground pepper, to taste
4 oz. white cheddar cheese, shredded
2 tsp. kosher salt, plus more, to taste
¼ tsp. grated nutmeg
Freshly ground pepper, to taste
8 oz. white cheddar cheese, shredded

Directions:

In a large saucepan over medium-high, heat the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 8 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the stock, cream, nutmeg and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.

Remove one cup of cauliflower florets and set aside. Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust the seasonings.

Remove one cup of cauliflower florets and set aside. Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust the seasonings.