Wisconsin Cauliflower Soup
Serves 9 cups or 8 first-course servings (or 4-. 11 ingredients
Ingredients
- 2 tablespoons margarine or butter (1/4 stick)
- 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 ounces) chicken broth
- 1 1/2 c. water
- 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese
- 1 cup 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 2 minutes, 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, 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.