Cauliflower Soup w/ Cheddar Croutons

1/4 cup Canola Oil 1/4 Cup Spanish Onion (Medium Dice)

1/4 Cup Celery (Medium Dice)

Salt & Pepper

3 Lbs Cauliflower (Cut in Florets)

4 Cups Water

1/4 Cup Grated Cheddar Cheese

Pour oil into large stockpot and warm it over low heat.  Add the onions, celery and a pinch of salt.  Cook until softened but not browned about 4 mins.  Add the cauliflower and cook without browning for another 3 mins.  Pour in the water and bring to a boil over high heat, lower heat and simmer until the cauliflower is tender, approximately 30 mins.  Stir in the cheddar cheese.

Put the soup in a blender and puree until smooth.  Might need to add a little more water to get smooth consistency should coat the back of a spoon.  Season with salt and pepper to taste. Garnish with croutons and chives..

Cheddar Croutons

2 cups baguette (3/4 inch cubes)

1 Tbl olive oil

1 Tbl unsalted butter

1/4 cup Grated Cheddar Cheese

1/4 tea salt

Preheat oven to 325.. Warm the olive oil and butter in a saucepan over low heat.  Pour over the bread cubes and stir to coat the cubes evenly.  Sprinkle with cheese and salt over the cubes and toss coat the cubes evenly.

Pour the croutons onto a cookie sheet or baking sheet, spread them out in a single layer, and bake them in the oven until golden-brown and crisp on the outside, 5-6 mins.  Serve the croutons warm or cool