Monday, January 13, 2020

Wisconsin Cauliflower Soup


1 tablespoon butter
1 medium sweet white or yellow onion (finely diced)
3 cloves garlic (minced)
14.5 ounce reduced-sodium chicken broth
2 pounds cauliflower - cut into florets
1 cup half-and-half
1/2 teaspoon dry mustard
Salt and pepper to taste
1 cup shredded pepper jack cheese


In a dutchoven , melt butter over medium heat.

Add onion, and cook until soft, about 3-5 minutes.

Add garlic, and cook, stirring frequently, for about 30 seconds.

Pour in chicken broth.

Add cauliflower, and cover.

Let the cauliflower steam until fork-tender, about 10 minutes.

Blend cauliflower and broth mixture with a emulsion blender. Be careful- soup is hot and may splatter.

Add in fat-free half-and-half and dry mustard.

Blend until smooth.

Season with salt and pepper to taste.

Stir in shredded cheese, and let melt.

Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.

1 comment:

  1. This looks so pretty. I don't think I would go for this. I only like some veggies in soups, and this one is not one of them. I can pass this one on tho. Thanks