Cheddar cauliflower soup

OK, so this isn't the easiest soup recipe in the world, but it isn't the hardest either. I decided to post it because every time I serve it people request the recipe. The original recipe is on Rachel Rays' website with pictures. You can look it up if mine doesn't make sense :)

Cheddar Cauliflower Soup (From Rachel Ray)

Ingredients
· 1 head cauliflower, cut into florets
· Salt
· 2 tablespoons Extra Virgin Olive Oil
· 4 tablespoons butter, divided
· 1 medium onion, finely chopped
· 3 cloves garlic, grated or finely chopped
· Pepper
· 3 tablespoons flour
· 1 quart chicken stock
· 1 cup whole milk or half-and-half
· 2 1/2 cups good quality, aged, sharp cheddar cheese, grated (I usually add more, we really like cheese)
· A few grates of nutmeg
· 2 tablespoons Spicy brown mustard (optional, to taste)
· 1/4 cup chopped chives (optional)

Preparation
In a Saucepan, bring a couple of inches of water to a boil, add cauliflower, salt and cook until tender. Drain, puree (in food processor) and reserve.
Place a large saucepan over medium-high heat and add 2 tablespoons of extra virgin olive oil . Add 2 tablespoons of butter and melt, then add the onion and garlic, season with salt and pepper, and cook until tender, 4-5 minutes.
Sprinkle the flour over the onions and cook for about 1 minute. Whisk in the stock and milk, bring up to a bubble, then reduce the heat to medium and simmer until thickened, about 5 minutes.

To finish the soup, whisk the cheese into the liquid, stirring until all the cheese has melted. Stir in cauliflower puree then turn off heat and stir in 2 tablespoons of mustard and the nutmeg. Adjust seasonings, adding salt and pepper to taste.
Top each bowl with some of the chopped chives for garnish.