Roasted Cauliflower and Aged White Cheddar Soup

Ingredients

• 1 small head cauliflower cut into florets
• 1.5 cups aged cheddar shredded white
• 3 cups chicken stock see 
• 2 cloves garlic chopped
• 1 cup milk 
• 1 tablespoon oil 
• 2 tablespoons oil 
• 1 medium onion diced
• 4 servings salt and pepper to taste
• 1 teaspoon thyme leaves chopped

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• blender

Directions

1. Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
2. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and thyme and saute until fragrant, about a minute.
4. Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.Puree the soup until it reaches your desired consistency with a stick blender.
5. Mix in the cheese, let it melt without bringing it to boil again.
6. Mix in the milk, season with salt and pepper and remove from heat.