Cauliflower and Cheddar Cheese

1/2 C. butter

2 celery ribs, finely diced

1/2 onion, finely diced

1 C. flour

4 C. chicken stock

1 quart whole milk

1/2 head cauliflower, coarsely chopped

1/2 pound sharp Cheddar cheese grated

Nutmeg to taste (optional)

Melt butter in a saute pan, add celery and onion. Simmer until vegetables are tender. Gradually stir in the flour until it reaches a paste-like texture. Set this aside.

Combine chicken stock and cauliflower in soup pot. Simmer until the cauliflower is tender. Gradually stir in the roux. Stir in milk and cheese. Heat until cheese melts. Lightly season with a hint of nutmeg.

Makes 8 to 10 servings.