Wisconsin Cauliflower Cheese Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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So rich, your guests won't believe it's made with milk instead of cream. Use a blender not a food processor to puree the soup for an extra-smooth texture. Kids and adults alike will love this soup. Ingredients:
2 tablespoons butter |
1 medium onion, chopped |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
2 cups milk |
1 (14 ounce) can chicken broth |
1 head cauliflower, cut into 1-inch chunks |
1 teaspoon dijon mustard |
1 (8 ounce) package sharp cheddar cheese, shredded about 2 cups |
1 garlic clove, minced |
1/2 teaspoon red pepper flakes |
1 1/2 cups water |
Directions:
1. In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt and garlic; cook 2 minutes, stirring frequently.
2. Stir in milk, chicken broth, red pepper, 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.
3. In blender or with immersion blender blend cauliflower mixture at low speed until very smooth.
4. Return cauliflower mixture to saucepan. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
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