Wisconsin Cauliflower Soup
It's been so cold lately that I've been in soup mode! I love this soup. It's easy to make, the texture is smooth, and it's great with some crusty bread. I've posted another cauliflower soup recipe here (which is a lot healthier), but I think this recipe is tastier, and since it is richer than the other recipe, you don't need to eat much to feel full. :)
Wisconsin Cauliflower Soup
[ original recipe here ]
Ingredients:
2 Tbsp butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 tsp salt
2 cups milk (I've used fat free evaporated milk)
1 1/2–2 cups chicken broth
1 head cauliflower, cut into 1-inch pieces
1 tsp Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese (I've made it with only cheddar before, and even only used one cup of cheese)
Cayenne pepper, to taste, optional
Directions:
In large pot, melt 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 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, 10–15 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, or desired consistency. 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.
Wisconsin Cauliflower Soup
[ original recipe here ]
Ingredients:
2 Tbsp butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 tsp salt
2 cups milk (I've used fat free evaporated milk)
1 1/2–2 cups chicken broth
1 head cauliflower, cut into 1-inch pieces
1 tsp Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese (I've made it with only cheddar before, and even only used one cup of cheese)
Cayenne pepper, to taste, optional
Directions:
In large pot, melt 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 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, 10–15 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, or desired consistency. 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.
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