Ingredients:

• 3 tablespoons butter
• 1 onion, chopped
• 1/4 cup flour
• 2 cups Cass Clay® half & half
• 3 cups water
• 1 tablespoon chicken bouillon
• 1 large head cauliflower, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1 1/2 cups sharp cheddar cheese
• 1/2 cup pepper jack cheese
• Cooked bacon or pancetta and chopped chives to serve

How To:

1. In a large pot on medium high heat, melt butter. Add the chopped onion and cook until translucent and golden brown, about 7 minutes
2. Whisk in the flour, half and half, 3 cups water and chicken bouillon
3. Add the chopped cauliflower and salt and bring to a boil
4. Reduce heat to a simmer and allow the cauliflower to cook until tender, about 15 minutes, stirring occasionally
5. Using an immersion blender, blend soup until smooth (alternatively, you can use a blender and puree the soup in batches, making sure the middle of the blender top is removed to allow steam to escape)
6. Return soup to pot and bring to a simmer, then stir in Dijon mustard and cheeses
7. Serve in bowls with bacon and chives