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.