Creamy Cauliflower Soup

3 Cups of cauliflower (2 cups rough cut for soup base, 1 C flowerets)
1 small onion, chopped
2.5 Tbsp oleo
2.5 Tbsp flour
2 C chicken or vegetable stock with a dash of savory and oregano in it
1/2 C milk (low fat or 2% work well)
1/2 C jack cheese, grated

In a deep pan or soup-pot place 2 Cups of the rough cut cauliflower with about ½ C of water – cook until water is almost gone. Add the oleo or butter and the onion, allow to cook over medium heat until transparent. Sprinkle the flour all over the onion and cauliflower, stirring to coat. Turn down the heat and allow the flour to cook, stirring occasionally for 3 minutes. Pour in 1 C of chicken broth and allow all the bits to come off the bottom of the pan. Mix until well blended. Add the second cup of stock and mix well. Grab your immersion blender and Blend this until completely smooth. Allow to come back to a bubbly simmer and add the remaining cauliflowerets. Cook for another 5-10 minutes and as it starts to thicken, add the milk and mix well. Allow this to cook down or thicken to your preference. Adjust seasonings with salt and pepper. Stir in cheese just before serving, or use as garnish on top.

This is a savory soup for winter. If you use a low fat, low salt stock and skim milk, it is not only heart smart but calorie friendly, too.