Cauliflower-Cheese Soup

3/4 cup of water
1 cup of cauliflower, chopped to bite-size
1 cup of peeled potatoes, chopped to bite-size
1/2 cup of finely chopped celery
1/2 cup of small diced carrots
1/4 cup of chopped onion
1/4 cup of butter
1/4 cup of flour
3 cups of milk
Salt and freshly ground black pepper to taste
4 ounces of shredded sharp Cheddar cheese

In a large saucepan, combine the water, the cauliflower, the potatoes, the celery, the carrots, and the onion. Bring to the boil, lower the heat to simmer and cook for 10 minutes, or until all the vegetables are tender, Do not drain. Set it all aside.

In a large soup pot or Dutch oven, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 2 minutes.

Remove the roux (the butter and flour mixture) from the heat and gradually stir in the milk.

Return the milk-roux mixture to medium heat and cook, stirring constantly, until it thickens.

Stir the vegetables and their cooking liquid into the soup. Season to taste with the salt and the pepper.

Stir in the shredded cheese. When the cheese is melted, remove the soup from the heat and serve with a fine bread.