Wisconsin Cauliflower Soup

Lately, I've been having to be a little more creative when it comes to cooking and especially eating out. I eat a lot of soft foods including cooked veggies and other items that are easy on the stomach. One day at Zupa's, Scott and the kids ordered the Wisconsin Cauliflower Soup and after sharing a few bites with me I learned it didn't make me sick:-). Everyone loves it and since then we've been back several times to have it! I had a head of cauliflower in my fridge today so I thought I would see what kind of recipes I could find online. I found the one listed below and made it for dinner tonight. 


It didn't turn out to be Zupa-quality, but I'm pretty sure it has potential. I didn't have the dijon mustard (which I will add next time) and also I don't think I cooked the cauliflower long enough. The consistency turned out to be a little more like cream of wheat, not smooth like it should be. We did enjoy it and it's packed with cauliflower (read some of the benefits of cauliflower here)!


If you need a dinner idea...it's worth a shot! 

Wisconsin Cauliflower Soup
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, 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.