Cauliflower soup

Cauliflower soup
6 servings

2 T olive oil,
2 ½ c FF milk,
2 c water,
1 bay leaf,
1 t salt,
½ t pepper,
3 T flour
1 T lemon juice
1 large sweet onion, diced
24 oz cauliflower florets (I used frozen, 1 1/2 16oz packs)
sprinkle of nutmeg
1 c shredded 2 % sharp cheddar cheese

Sauté onions in oil. Add cauliflower, 2 c milk, water, bay leaf, salt & pepper. Bring to low boil over med heat; stir often. Reduce to simmer,cover & cook 8 min or until cauliflower is tender.
Remove bay leaf. Put ½ c milk & flour; and some of the cooked cauliflower in a blender and blend till smooth, slowly stir into soup. Cook 2 min longer or until thickened. Sprinkle nutmeg Remove from heat; stir in cheese & lemon juice.