WISCONSIN CAULIFLOWER CHEDDAR SOUP
By Terrie Hoelscher Blessed1
This is the BEST soup I've ever eaten, bar none! You could also make it substituting broccoli or brussels sprouts for the cauliflower. Even ppl who do not like cauliflower tell me they LOVE this soup ....
Add cauliflower pieces and heat to a very light simmer. Cover and turn heat to LOW, to a bare simmer, until cauliflower is very tender, at least 20 minutes. Stir FREQUENTLY.
When cauliflower is very tender and mushy, add the milk and stir it in well. Bring entire mixture back up to temperature, but do not boil or allow milk to scorch.
NOTE: You might prefer to leave some of the cauliflower florettes in there, instead of pureeing all of them. I save some aside, and just give them one quick mash w/ a hand masher. That leaves a little bit of 'texture' to the soup. But it is excellent in its pureed form, too.
Serve with a warm, thick, chewy baguette. Great for a bread dipper!
8-ounces of shredded cheese = 2 cups.
Wendy Rusch snooksk9 - Nov 1, 2010
You had me at Wisconsin................. :)
Annette Norris Aniella - Nov 4, 2010
This sounds really, really good! Thanks for sharing it!
Terrie Hoelscher Blessed1 - Nov 4, 2010
It IS .... I've told others, it's so good I could put my face down in it and just slurp it up. haha! Gonna try it again tonight, I think, but I'm gonna try it w/ broccoli.
My husband and I ate this at Zupa's, in Salt Lake City, UT, and I don't think I've ever had a better soup. So I searched and searched and tweaked and played w/ some recipes, and this is what I came up with, as close as possible to Zupa's. One of the recipes also calls for some shredded pepperjack cheese, but I didn't use it. Could give it an interesting flair, tho?
It's a cold, rainy day here in WV, so soup is definitely on the menu tonight! :)
FREDA GABLE cookin4me - Nov 16, 2010
Love this soup, (Most,any soup) This will be my next pot.