cheesy and oh, so luscious! Comes together easily. Add a crusty loaf of bread, and a garden salad.
CAFE ZUPAS WISCONSIN CAULIFLOWER SOUP
ING 3 Tb butter chp med onion 1/4 Cup flour 2 Cup HnH 1 1/2 cup water 14 1/2 oz can chicken broth 2 lb cauliflower
in one inch pieces 1 1/2 Cup sharp cheddar shredded 1/2 Cup shredded pepperjack 1/2 tsp salt tsp dijon
Toppings: chp scallions Bacon Bits Cheese
METHOD Melt: Cook onion in melted butter til translucent and golden brown. Whisk in the flour. Gradually
add HnH, water and broth; stir constantly to delump. Add chp cauliflower, BTB. Reduce to med-low; cook tender 15 min.
FINAL blender smooth. Return to the pot. Turn up flame to medium. Add Dijon and cheese; stir till melted.
SERVE with fave toppings.
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Chef Tips---If you can’t find fresh cauliflower, use frozen. Steam as per package
(You won’t need to simmer it, just stir in and blend it).
You can leave it a bit chunky, maybe add in diced cooked potatoes for heartiness.
Try parmesan or asiago instead of pepper jack. Sharp white cheddar is also great.
Top with even more cheese, bacon crumbles, croutons, and green onions.