I got a head of cauliflower from the co-op this last week and decided a good use of it would be Wisconsin Cauliflower Soup. Have you tried it? It's served at Cafe Zupas, a favorite restaurant of mine and yum- you'll love it!
Don't be afraid that it's made primarily from milk, water and cauliflower. I served it to my family without telling them what was in it. You know what? Even my husband had no idea! I told him it was cauliflower soup and he said he never would have guessed! It's rich and creamy and just tastes like a wonderful chowder.
View other great recipes on my food blog, Butter with a Side of Bread!
http://www.butterwithasideofbread.com/2012/07/wisconsin-cauliflower-soup.html
Don't be afraid that it's made primarily from milk, water and cauliflower. I served it to my family without telling them what was in it. You know what? Even my husband had no idea! I told him it was cauliflower soup and he said he never would have guessed! It's rich and creamy and just tastes like a wonderful chowder.
View other great recipes on my food blog, Butter with a Side of Bread!
http://www.butterwithasideofbread.com/2012/07/wisconsin-cauliflower-soup.html
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Signing UpStep 1: Ingredients
I substituted Colby-Jack cheese for the Pepper Jack, being as that's what I had on hand. I think it would be fantastic with diced ham and maybe even some fresh tomato as a topping.
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**
1 1/2 cups water**
1 can (13 3/4 to 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
**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.
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**
1 1/2 cups water**
1 can (13 3/4 to 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
**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.
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Fabulous, fabulous!
It looks yummy!