Instructions: Seam the vegetable until its very soft, 7 to 10 minutes

Puree the vegetable in a food processor or blender, and set it aside.

Melt the butter in a large saucepan. Stir in the flour and cook, stirring constantly, over medium-low heat, until it becomes a golden paste, around 2 minutes.

Whisk in the warm milk, and stir over low heat until the milk thickens, about 10 minutes. Stir in the vegetable puree.

Stir in the cheese and keep stirring until it melts and the mixture is smooth. Add the paprika or nutmeg, season with salt and pepper, and serve right away.

VARIATIONS: Replace cauliflower and paprika with or small Brussels sprouts, or chopped spinach, or broccoli florets and a pinch of ground nutmeg. Cauliflower, Brussels sprouts, and broccoli will take 7 to 10 minutes to steam. Spinach will take only 3 to 4 minutes.

TIP: Make the vegetable puree up to 2 days ahead and refrigerate it, covered. While this may make the soup more convenient to prepare, it also makes it less nourishing. Cut or pureed vegetables lose nutrients more rapidly than those left whole until the last minute.

NOTES : Basic Recipe: vary the main ingredient: cauliflower, Brussels sprouts, broccoli or spinach

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