Wisconsin Cauliflower Cheese Soup Recipes
WISCONSIN CAULIFLOWER CHEESE SOUP
So rich, your guests won't believe it's made with milk instead of cream. Use a blender not a food processor to puree the soup for an extra-smooth texture. Kids and adults alike will love this soup.
Provided by Love to Eat
Categories Cauliflower
Time 30m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt and garlic; cook 2 minutes, stirring frequently.
- Stir in milk, chicken broth, red pepper, 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 or with immersion blender blend cauliflower mixture at low speed until very smooth.
- Return cauliflower mixture to saucepan. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Nutrition Facts : Calories 453.8, Fat 30.3, SaturatedFat 18.7, Cholesterol 92, Sodium 1143, Carbohydrate 23.1, Fiber 3.7, Sugar 4.7, Protein 24.4
WISCONSIN CAULIFLOWER SOUP
This is terrific. It was easy and fast and full of flavor. Next time I'll add some cayenne pepper. I used a little whipping cream with evaporated milk, but the author used skim milk. Recipe adapted from The Coterie Blog, as seen on Bake 'n Make.
Provided by AmyZoe
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven or sauce pot over medium heat, melt the butter and cook until lightly browned, about 4 to 5 minutes. Watch the butter carefully so you don't burn it.
- Add the onion and cook until the onion is softened and translucent, about 4 to 5 minutes.
- Add the flour and stir constantly, until the flour is light golden in color, about 3 to 4 minutes or so.
- Slowly add the milk, stirring continuously.
- Add the chopped cauliflower and bring the mixture to a boil.
- Reduce the heat to low, cover, and let simmer until the cauliflower is softened, about 10 minutes.
- Using an immersion blender, blend the soup until the cauliflower is completely pureed. You can use an electric blender in batches if you don't have an immersion blender, but be careful not to burn yourself.
- Once completely blended, add the mustard and the cheese and stir until the cheese is completely melted.
- Serve immediately and garnish with roasted cauliflower, additional cheese, and season with salt and pepper, if desired.
Nutrition Facts : Calories 356.1, Fat 24, SaturatedFat 14.9, Cholesterol 72.8, Sodium 384.8, Carbohydrate 19.8, Fiber 4.4, Sugar 4.8, Protein 18.2
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