cauliflower soup

i serve this spicy soup with bread sticks and a green salad for dinner during the winter months.

1 head of cauliflower cut into 1 1/2 inch pieces
3 cups low sodium chicken stock or broth
1 cup water
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon minced garlic
2 cups milk
1 cup shredded sharp cheddar cheese*
1 cup shredded pepper jack cheese*
salt and pepper to taste

in a large saucepan, add the cauliflower, chicken stock, and water. cover and bring to a boil. turn the heat to medium-low and simmer for 12-15 minutes, or until tender. remove from heat and allow to cool. ladle the cooked cauliflower into a blender and add some of the chicken stock. puree until smooth. (this can be done in two batches and you will probably use most, if not all of the chicken stock.) pour the puree into a bowl and set aside.

in the empty saucepan, melt the butter. stir in the garlic and flour. whisk in the milk gradually so no lumps form. over medium heat, bring the milk to a slow boil, stirring constantly until it thickens. continue to boil for 2 minutes more. turn the heat to low. add the cauliflower puree, shredded cheddar and pepper jack cheese one handful at a time, stirring each addition until it melts into the soup. season with salt and pepper. serves 5-6.

*do not use pre-shredded cheese; it won't melt.