Roasted Cauliflower and aged white cheddar soup

This is one I found on pinterest.  I really liked it.  Light, yet filling.

 A creamy white cheddar cauliflower soup with a hint of thyme
Ingredients

• 1 small head cauliflower, cut into florets
• 2 tablespoons oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
• 3 cups vegetable broth
• 1 1/2 cups aged white cheddar, shredded (I used whatever the heck cheese I had in my fridge)
• 1 cup milk or cream
• salt and pepper to taste

Instructions

1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
3. Heat the oil in a large sauce pan over medium heat.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
7. Puree the soup until it reaches your desired consistency with a stick blender.
8. Mix in the cheese, let it melt and season with salt and pepper.
9. Mix in the milk and remove from heat.

Preparation time: 10 minutes
Cooking time: 50 minutes

Number of servings (yield): 4

From closetcooking.com

Mom's Red Potatoes and Peas

Boil and drain about 4-5 small/medium red potatoes

In a saucepan, make a rue -
3 T butter
add 2 T flour - let it cook in the butter for a minute or so
1 C milk
stir until thickened
salt and pepper to taste

Combine sauce and potatoes and add frozen peas

Remember this recipe? A favorite around red potato harvest season.