Name:

Wisconsin Cauliflower Soup

Description

Ingredients
3 tablespoons butter
1 medium onion chopped
2 pounds cauliflower florets roughly chopped (5-6 cups)
1/4 cup all-purpose flour
1 pint half and half 2 cups
1.5 cups water
1 14.5 ounce can reduced sodium chicken broth
1.75 cup sharp cheddar cheese shredded
3/4 cup pepper jack cheese shredded
1.5 teaspoons salt to taste
1.5 teaspoons Dijon mustard

Instructions
In a large pot, melt butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Whisk in the flour. Gradually stir in the half and half, water, and chicken broth.
Add the chopped cauliflower and heat to boiling, stirring occasionally. Then reduce heat to medium-low and cook until cauliflower is tender, about 15 minutes. Remove from heat.
Use an immersion blender in the pot and blend until smooth. Or use a regular blender, with the center of the lid removed to allow steam to escape, and blend the soup in batches until smooth. Return it to the pot. Heat soup over medium heat and stir in the Dijon, salt, and cheese; stir until combined and melted. Serve warm with optional toppings.

Length

Calories

Servings

Date Created

Created By

Callie

Actions

To perform actions, please log in