Wisconsin Cauliflower Soup
- 2 T Butter
- 1 med Onion, chopped
- 1/4 C Flour
- 1/2 t Salt
- 2 C Milk
- 3 1/2 C Water
- 5 Chicken Bouillon Cubes
- 1 Head Fresh Cauliflower or 1 Bag Frozen Cauliflower
- 1 t Dijon Mustard
- 1 C Cheddar Cheese, shredded
- 1 C Pepper Jack Cheese or Provolone or Mozzarella, shredded/ whatever you like
- Cheese and Bacon for toppings
- In a large pan saute onion in butter until soft and golden brown.
- Whisk in flour and salt.
- Gradually stir in milk, and water
- Add bouillon cubes and cauliflower
- Bring to a boil then reduce heat, cover and simmer for about 15 minutes until cauliflower is tender
- In a blender, (with center, top part removed, so the steam can vent) blend cauliflower at low speed in small batches until very smooth. Blending is really easy and your kids won’t even know there is cauliflower in the soup unless you tell them. So Sneaky, they underestimate your sneakiness!
- Return cauliflower mixture to pot and heat on medium until hot
- Stir in mustard and cheese, mix until cheese is melted and smooth
- Ladle into bowls and top with cheese and bacon.
Hi, greetings from Spain.
I’ve just uploaded a video to my Youtube channel, featuring a diet version of this recipe and I though you would like to know.
Have a nice day!
- December 15, 2012
Unfortunately, we are unable to see the full recipe with the Travelers, etc. ads to the left blocking the amounts and part of the instructions. 🙁- December 29, 2012
it’s fixed now- January 1, 2013
Hmm, I wonder if it would work to throw the cauliflower into the blender before you even start making it?- January 27, 2013
Hi Sara,- April 27, 2013
Cauliflowers are pretty tough when raw. they soften after cooked which makes the blender easier to give the smooth texture.
Wow that was strange. I just wrote an really long comment- February 27, 2013
but after I clicked submit my comment didn’t appear. Grrrr… well I’m
not writing all that over again. Anyway, just wanted to
say wonderful blog!