Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Wisconsin Cauliflower Soup

on 2012 November 4

Our favorite place to go out to eat in Utah is Zupas.  Our choice of soup, salad, and/or sandwiches with a chunk of french bread and a chocolate-dipped strawberry – heaven!  This is hands-down Tyson’s favorite soup there.

 

Ingredients

  • 2 tablespoons 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 ounces) vegetable broth
  • 1 1/2 cups water
  • 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
  • 1 teaspoon Dijon mustard
  • 1 cup shredded cheddar cheese
  • 1/2 cup pepper jack cheese

 

Directions

In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt, and cook 2 minutes, stirring frequently. Gradually stir in milk, broth, and 1 1/2 cups water.  Add cauliflower and bring to a boil.  Reduce heat to low, then 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, and heat over medium heat until hot, stirring occasionally. Remove saucepan from heat.  Stir in mustard and cheeses until melted and smooth.

From Wisconsin Cauliflower Soup at The Coterie Blog.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: