1 medium onion, chopped
3 T butter
2 pounds cauliflower
1/4 C flour
2 C half and half
3 1/4 C water
2 chicken bullion cubes, or 2 tsp bullion granules
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 tsp salt
1 tsp Dijon mustard
1. Chop a medium-sized onion.
2. Grab a large soup pot and toss 3 tablespoons of butter into it. Melt it over medium high heat, then add the onion and let cook until the onions are translucent and have a beautiful golden brown color. Should take about 5 minutes.
3. While your onions are sauteing, wash a lovely head of cauliflower and remove the green leafy portion. Chop it up into pieces that are roughly 1 inch in size. Don't get out a ruler, okay. Just give them a rough chop.
4. When your onions are golden brown add 1/4 cup flour to the pot, stirring quickly to incorporate and make a roux. (A roux is the pasty substance you see above. It will act as a thickener for your soup).
5. Add 2 teaspoons chicken bullion granules to 3 1/4 cups hot water. Pour the broth into the pot about 2/3 cup at a time, whisking the mixture until it bubbles and then adding more broth.
6.
Add 2 cups half and half, a little at a time whisking as you go. It may
seem a bit tedious, but the soup will heat up much faster if you add
just a bit of the liquid at a time.
7. When you have a nice simmer, add the chopped cauliflower. Bring the mixture back up to a simmer and let the vegetable cook until soft. Should take about 15 minutes.
7. When you have a nice simmer, add the chopped cauliflower. Bring the mixture back up to a simmer and let the vegetable cook until soft. Should take about 15 minutes.
8.
When the cauliflower is fork tender, turn the heat off and blend the
soup up. You can either stick an immersion blender into the pot and
blend it until smooth. Or, you can carefully pour the hot soup into a
blender.
9. When the soup is smooth, add 1 teaspoon Dijon mustard and 1/2 teaspoon of salt, stirring to incorporate.10. Add 1 1/2 cups sharp cheddar cheese and 1/2 cup pepper jack cheese. (It's best to use freshly grated cheese here, it will melt a lot better for you).
11. Stir the cheese in, allowing it to melt.
9. When the soup is smooth, add 1 teaspoon Dijon mustard and 1/2 teaspoon of salt, stirring to incorporate.10. Add 1 1/2 cups sharp cheddar cheese and 1/2 cup pepper jack cheese. (It's best to use freshly grated cheese here, it will melt a lot better for you).
11. Stir the cheese in, allowing it to melt.
Serve with bacon, more cheese or even a few green onions.
(I got this recipe from jamiecooksitup.net)
SLOW COOKER VERSION:
1. Heat a pan over medium high heat on the stove top. Melt the butter in the pan. When butter is melted, add the diced onions and sauté for about 5 minutes or until they are translucent and soft. Add onions and butter to slow cooker.
2. Cut the cauliflower into florets.
(They don't have to be super small since you'll be pureeing it later).
Add the cauliflower to the slow cooker.
3. Add water & bouillon to the slow cooker. (No flour in this version)
4. Cover and cook on LOW for about
6-8 hours or on HIGH for about 3-4 hours, or until cauliflower is very soft.
5. Carefully pour or ladle contents
of slow cooker into a large blender (you may have to do this part in batches).
Puree until creamy and smooth. Add back into the slow cooker.
6. Add the warmed cream/half & half into the
slow cooker. Stir in the Dijon mustard, salt and cheeses until they are melted.
7. Ladle the soup into serving bowls and top
with desired toppings.
(365daysofcrockpot.com)
by: Catherine S.
