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Cauliflower Cheese Chowder

1 medium onion, chopped

1 or 2 green garlic, chopped  (use the whole thing!)

2 tablespoons unbleached white flour

4 cups vegetable stock or water (or you could use chicken stock)

1 large or 2 medium heads cauliflower, cut into small florets

2 medium potatoes, unpeeled, cut into cubes

1 cup grated cheddar cheese

salt and pepper, to taste

milk and white flour, for thickening

Heat a little olive oil in a soup pot over medium heat.  Add onion and sauté for a few minutes, then add garlic and continue cooking until onion is soft.  Add 2 tablespoons flour, stirring constantly for several seconds.  Slowly add stock or water, continuing to stir.  Add potatoes and salt, bring just to a boil, reduce heat, cover and simmer until potatoes are almost tender (10-15 minutes, depending on their size).  Add cauliflower and cook for another 5 minutes (or less – test to see when cauliflower is tender).  In a jar, combine about 3 tablespoons or so of white flour with enough milk to make a medium thick mixture (put the lid on and shake it up to get any lumps out).  Pour that into simmering soup, stirring constantly until soup has thickened.  Add water to thin, if necessary.  Add cheese, and salt & pepper, to taste.  Use some snips of fresh chives for garnish, if you like.