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Instructions |
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In a large stock pot melt butter and saute onion
for 10 min over medium heat til onion is golden.
Add flour and salt and stir to make a roux.
Continue cooking roux while stirring for a couple
of minutes. This gets the flour taste out of it.
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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
stirring constantly to keep smooth.
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Add chopped cauliflower and heat until boiling.
Reduce heat and simmer, covered, until cauliflower
is tender. (aprox 15 min)
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Transfer soup to blender and process until smooth.
allowing steam to escape while blending. You may
have to do this in batches to not over fill the
blender. Return soup to pot and stir in mustard
and cheese until melted and smooth.
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Serving
Suggestions |
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Garnish with cheese, green onion, croutons.
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Originally Submitted
12/9/2017
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