Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 1/4 cup flour
• 2 cups Jilbert® light cream
• 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

In a large pot on medium high heat, melt butter. Add the chopped onion and cook until translucent and golden brown, about 7 minutes. Whisk in the flour, half and half, 3 cups water and chicken bouillon. Add the chopped cauliflower and salt and bring to a boil. Reduce heat to a simmer and allow the cauliflower to cook until tender, about 15 minutes, stirring occasionally.

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). Return soup to pot and bring to a simmer, then stir in Dijon mustard and cheeses. Serve in bowls with bacon and chives.