![[top_pic_296.jpg]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4DdeigeVh8KbFY8WiVya1ZBR3T5LIb9Y_IA83ASNX1ZoDV_5VLIAvXOaQILzD4se8XaeOOgI1wNz9Nd99Gn5w9lxzf_S0xzbmxMCqQzjoxEEldnfmr4YMfTi39JzB-n6W34UcfM4WGkN/s1600/top_pic_296.jpg)
photo courtesy of Zupas
Wisconsin Cauliflower Soup
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 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese
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 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.
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 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese
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 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.
A couple things that I did differently I cut the cheese into cubes and let that ooey goodness just melt in. Also, when you mix in the blender blend REALLY well. Our first blender attempt we didn't blend as well and it didn't have the great flavor. So Ryan blended one more time. PEREFECTION!! Another thing I did differently is I put whipping cream instead of milk. I had some extra after all Christmas candy I made.Please give this a try and let me know what you think. Another time I will have to post the Creamy Tomato Basil soup we made also. We did a little mix in with the two. FANTASTIC. Even my kids ate it.




























