For those of you who live in Utah, you may have eaten at a local chain restaurant called "Zupas". And if you have, you've probably ordered (or at least tried) their "Wisconsin Cauliflower Soup". If this rings true so far, you will more than likely agree with me that the Wisconsin Cauliflower Soup is To. Die. For. Mmmmmmm....
So, of course, I had to attempt to duplicate it.
Without further ado, here is my version of Zupas Wisconsin Cauliflower Soup.
Suz's Wisconsin Cauliflower Soup
1/2 stick butter
1/2 onion, chopped
2 cups milk
1 1/2 cups water
1/2 tsp. salt
1 1/2 tsp. chicken base (like "Better Than Bouillon")
1 head cauliflower (2 to 2.5 pounds), sectioned into smaller pieces
1 tsp. dijon mustard
3 oz. sharp cheddar cheese, shredded
1 oz. pepper jack cheese, shredded
In a 4 quart saucepan, melt butter over medium heat. Add onion and cook about 10 minutes, stirring occasionally. Stir in milk, water, salt and chicken base. Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. Process cauliflower, broth and mustard in blender until very smooth (be sure to remove center part of blender cover to allow steam to escape). Return cauliflower mixture to saucepan; add shredded cheeses and stir over low to medium heat until melted and smooth. Serve hot.
Note: I prefer a lighter color soup, so I use Tillamook sharp white cheddar. (And if the truth be told, I like my version better than the one at Zupas!)
Zupas Wisconsin Cauliflower Soup Recipe
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