Kohlrabi, Cauliflower and Cheese Soup

Another excellent recipe for cooler temperatures. This one sticks to your ribs :) We had a bunch of large kohlrabi in our farm share, but this recipe would work equally well with a head of broccoli instead.

Ingredients
1/4 cup of butter salted
1/4 cup of flour
4 cups shredded sharp cheddar
Head of cauliflower
1 large kohlrabi or 1 head of broccoli
2 cups vegetable or chicken stock
3/4 cups of milk
Chopped green onions to taste (white and green bits)
White pepper to taste
Mustard powder to taste
Salt to taste

Chop vegetable into bite-size or smaller pieces. Put broccoli or kohlrabi and cauliflower in to steam; cook until fork-in tender. In a separate saucepan, combine your flour and butter over medium heat. Stir constantly while butter melts until the mixture is caramel-colored and smooth to make your roux. When it reaches this state, throw in green onions and cook for 30 seconds, continuing to stir. Turn down the heat to medium-low and slowly stir in your milk, working it into the roux as you add it until smoothly combined. Add the stock slowly in the same way. Pour in the cheddar cheese and stir until it is evenly melted. Now add your spices to taste. Keep soup on medium-low heat. It's important to keep your soup from the boling point or from burning so keep stirring! Take 1/2 of your cooked broccoli and cauliflower and puree in the blender. Add the puree and the rest of your cooked veggies to your soup. Stir to combine and cook for another 5-10 minutes or until it thickens up. Serve and enjoy!