Creamy Cauliflower Soup with Cheddar

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 tbsp (30 g) butter
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 1 bay leaf
• 1 teaspoon chopped fresh rosemary
• 3 tbsp. flour
• 4 cups lightly salted chicken broth
• 1 cup of milk
• 1.5 cups grated white cheddar
• 1 tbsp. l. dry sherry
• Freshly grated nutmeg
• Cheese and garlic sticks, for filing

Preparation:

1. Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes.
   
   Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until the cauliflower begins to brown, 5 minutes. Stir in the flour and cook until completely absorbed, about 1 minute. Pour in the chicken broth and milk and bring to a boil. Reduce heat; simmer until the cauliflower is tender, 30 minutes. Discard the bay leaf.
2. Pour the soup into a blender in batches and blend until smooth (or puree the soup in the saucepan using an immersion blender). Return the soup to the saucepan and heat over medium heat. Stir in the cheese until melted, and add up to 1 cup of water if the soup is too thick.
3. Add sherry, salt, and pepper. Sprinkle with nutmeg and serve with cheese sticks.