Friday, December 10, 2010

Zupas Wisconsin Cauliflower Soup---YUMMY

Are you in the mood for soups?!?
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I LOVE soup and the colder it is outside, the YUMMIER it sounds!
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For anyone who has tried Zupas Wisconsin Cauliflower, this is a pretty close replica! My entire family ate it not knowing it was an entire head of cauliflower! Yeah for me! 
Hope you all like it too!
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Happy Cooking!

Wisconsin Cauliflower Soup

4 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 (I just used regular mustard and it was fine)
1 cup shredded 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.

2 compliments to the chef:


Made this for dinner tonight. It was a hit. I think we are going to have the left overs on noodles tomorrow night. thanks for sharing.

Bren + Lucy

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for the future