Cream of Cauliflower and Cheddar Soup

2 tablespoons butter
2 tablespoons oil
1 medium onion, chopped
1 1-pound head cauliflower, cut into small florets
1 cup shredded Brussels sprouts
1/4 cup all-purpose flour
3 cups vegetable broth
1 cup milk
3 ounces Cheddar cheese, grated

Melt butter in a heavy large saucepan over medium heat.  Add the onion, cauliflower, and Brussels sprouts.  Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes.  Add flour and stir 2 minutes.  Gradually stir in vegetable broth.  Add milk.  Bring mixture to a boil.  Reduce heat.  Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes.  Puree soup in batches until smooth.  Return to same saucepan.  Bring soup to simmer.  Gradually add cheese, stirring until melted.  Season to taste with salt and pepper.

Serves 4.


From Epicurious/ Bon Appetit, with many changes