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Friday, November 4, 2011

Soup once a week

Since the cold weather has made its way here, Jake and I have decided that we should make/try a new soup once a week. Our first soup we made was the Wisconsin Cauliflower soup. This is one of Jake's favorite soups at Zupas so we thought we would give it go. Here is the recipe. Give it a try!

Wisconsin Cauliflower Soup

2 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 
1 cup shredded cheddar cheese
1 cup pepper jack cheese
 **With the pepper jack cheese, 1 cup made it a little too spicy for me. I would do 1 1/2 cups of cheddar cheese and only 1/2 cup of pepper jack. Depends on how you like your soup.

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. 

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