3 Tbsp. butter
1 medium onion chopped
1/4 cup flour
1/2 tsp. salt
1 cup half and half
1 cup milk
1 1/2 cups water
1 (14.5 oz) can chicken broth
2.5 lbs cauliflower
1 tsp. Dijon Mustard
1 1/2 cups sharp cheddar cheese shredded
1/2 cup pepper jack cheese shredded
INSTRUCTIONS
- Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
- Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
- Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
- Add chopped cauliflower and heat until boil.
- Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
- Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
- Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
- Serve soup topped with a little cheese for garnish.
