Sunday, February 3, 2013

Cauliflower Soup ....Really? I thought it sounded awful.


This is so good and great for a few vegetable servings a day and it will stay good in the crock pot all day so you don't have to stop sewing if you are on a roll.

If you have ever eaten at Zupa's you know it is the place to go for soup.  My favorite is the Wisconsin Cauliflower (I know, it doesn't sound like it but it is the best. ) I like it so much I went looking for a recipe and found this one.  It is pretty darn good. 

Wisconsin Cauliflower Soup
2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (I used 1%)
1 1/2 cups water
1 can (14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded
In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.  Add cauliflower and bring to a boil.  Reduce heat to low and cover.  Simmer until the cauliflower is tender - about 15 minutes.  In small batches, blend cauliflower in a blender until smooth (if you remove the center thing in the lid, it doesn't explode!  Well, if you are doing it in small batches.....  I still held it over the lid, but removed it to let the steam get out.)  Return soup to the pan and heat over medium heat until hot.  Remove from heat and add mustard and 1 1/2 cups cheese.  Stir until the cheese is melted.  Garnish with remaining cheese.
This recipe is from the Royal Cook

 I just read on Karen Quilting blog that the fat quarter shop  has this pattern up for free.  It is one of the quilts on my to make someday list on pinterest so I better get it now.  Thanks Kathy. 

1 comment:

  1. that sounds soup sounds good! I really liked that pattern too :)

    ReplyDelete