Wisconsin Cauliflower Soup
January 17, 2013
3 tablespoons unsalted butter
1 medium yellow onion, chopped
1/4 cup flour
2 cups milk (I used skim, which worked well)
1 and 1/2 cups water
2 cups vegetable broth
2 heads cauliflower, chopped, plus more to roast and to garnish with, if desired
1 teaspoon Dijon mustard
2 cups white cheddar cheese, plus more for garnish, if desired (I used a little cheddar/Monterey Jack mix for garnish here)
1. In a large Dutch oven or sauce pot over medium heat, melt the butter and cook until lightly browned, about 4-5 minutes. Watch the butter carefully-you don’t want it to burn.
2. Add the onion and cook until the onion is softened and translucent, about 4-5 minutes.
3. Add the flour and stir constantly, until the flour is light golden in color, about 3-4 minutes or so.
4. Slowly add the milk, stirring continuously.
5. Next, slowly add the water and vegetable broth, stirring continuously.
6. Add the chopped cauliflower and bring the mixture to a boil.
7. Reduce the heat to low, cover, and let simmer until the cauliflower is softened, about 10 minutes.
8. Using an immersion blender, blend the soup until the cauliflower is completely pureed. If you don’t have an immersion blender, you can use an electric blender in batches (be super careful, as this will be incredibly hot.)
9. Once completely blended, add the mustard and the cheese and stir until the cheese is completely melted.
10. Serve immediately; garnish with roasted cauliflower, additional cheese, and season with salt/pepper to taste, if desired.