Monday, September 19, 2011
This is one of those good ways to get in vegetables for kids (and grown ups) with out even knowing! This tastes much like the Potato Cheese soup that our family loves to make.
Servings: 9 cups
2 tablespoons margarine or 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 (*optional)
1 cup shredded cheddar cheese
1 cup pepper jack cheese
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, occasionally st iring.
Stir in flour and salt; cook 2 minutes, 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 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 (play around with this, and add a little less if you like) and 1 1/2 cups cheese until melted and smooth.
Sprinkle some bacon bits and cheese on top- mmmmm fall soup!!