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Wisconsin Cauliflower-Cheddar Soup
2 Tablespoons (1/4 Stick) butter or margarine
1 medium onion (chopped)
1/4 cups all-purpose flour
1/2 teaspoons salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head of cauliflower (cut into 1-inch chunks)
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese (about 2 cups)
- In a 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 2 minutes, 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.
Recipe courtesy of delish.com