Cheesy Cauliflower Soup

This is a really good on a cool night. Don't let the cauliflower scare you away. The other ingredients do a great job of flavoring this soup.

Serves 4

1 large head of cauliflower, staulk removed and florest chopped into large pieces
8 cups chicken broth
4 tablespoons margarine
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
3 cloves garlic, minced
dash salt and pepper
3 tablespoons flour
1 cup shredded cheddar cheese

1. In a large pot, bring cauliflower and chicken broth to a boil over high heat. Cook for 15 minutes. Spoon cauliflower into a boil and chop with fork, do not mash. Reserve cooking liquid.
2. In a medium saucepan, heat butter on medium heat. Add carrots, celery, onion, salt and pepper. Saute for 5 minutes, stirring frequently. Add garlic and saute for an additional 2 minutes. Stir in flour and cook for 1 minute.
3. Add saute mixture and half of caulflower back into broth. Bring to a boil and cook for 10 minutes, whisking often.
4. Add cheese and whisk until blended.
5. Add remaining cauliflower and serve.