Wisconsin Cauliflower Soup
What we need:
2 tablespoons margarine or butter
1 medium onion (chopped)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 oz) chicken broth,
1 1/2 Cups Water
1 head (2 1/2 lbs) cauliflower (cut into 1-inch pieces)
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons margarine or butter
1 medium onion (chopped)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 oz) chicken broth,
1 1/2 Cups Water
1 head (2 1/2 lbs) cauliflower (cut into 1-inch pieces)
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Directions:
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
This was really good and pretty close to the Cauliflower Soup from Zuppas. It had a little to much of a kick for my tastes, so I think next time I'll use a little less pepper Jack and more chedder cheese. But It is really good, and we really enjoyed dipping our rolls in it too.
Recipe: Just Cook Already
