Yesterday was the first day of the kids being out of school due to the Coronavirus. Making sure family and friends are well and taken care of has now become the most important thing in everyone’s lives. Nobody knows what tomorrow is going to bring and what new closures are going to happen and for how long.
Thankfully we are doing well. We have always had a good food storage supply. I didn’t even go shopping during the chaos of the weekend, although my husband did go get a couple bags of cat food. We will be okay.
My husband bought a cauliflower a little over a week ago, before all of the chaotic shopping began. I had most of the ingredients needed to make this recipe, which is one of our family favorites. I did swap out the half and half for a can of evaporated milk and I didn’t have pepper jack cheese, so I only used sharp cheddar.
It still tasted so good! My kids loved it and ate it up so fast. We barely had one bowl left over (which I ate for lunch today.)
Even after this crazy pandemic passes, this comfort food soup is the best! I know you will love it!
Wisconsin Cauliflower Soup
Ingredients
- 3 T butter
- 1 cup onion
- ¼ cup flour
- ½ tsp salt
- ¼ tsp pepper
- 1 cup half and half
- 1 cup milk
- 1 ½ cups water
- 1 (14.5 oz.) can chicken broth
- 1 head cauliflower (about 2.5 lbs)
- 1 tsp Dijon Mustard
- 1 ½ cups sharp cheddar cheese
- ½ cup pepper jack cheese
Instructions
- Melt butter in a large sauce pan and add chopped onion. Saute for about 10 minutes until onions are translucent and golden.
- Slowly add flour and stir to make a roux.
- Heat while stirring for a couple minutes until roux is a golden brown.
- Mix the half and half and milk together. Slowly add to the roux in small increments keeping the roux hot.
- Once all the milk is added, add the water and chicken broth, stir constantly.
- Add the chopped cauliflower.
- Reduce heat and simmer, covered, until the cauliflower is tender. About 15 minutes. Stir occastionally.
- Using an immersion blender, blend until smooth. (You can pour soup into a regular blender if you don't have an immersion blender. Be careful and vent the top and cover it with a paper towel to allow steam to release while reducing splatters.)
- Once everything is thoroughly blended, return it to the sauce pan.
- Heat over medium heat until hot, stirring occastionally.
- Remove saucepan from heat and add mustart and cheese. Stir until cheese is melted and smooth.
- Serve topped with a little cheese and oyster crackers.
What else do you do with all of the leftover cauliflower from veggie trays?
