Well, even if you wouldn't ask that, I will still tell you....
Wisconsin cauliflower soup and bacon avocado grilled cheese sandwiches!
My mouth is watering just typing those words (and looking at these photos).
It was absolutely fabulous! If any of you have been to Cafe Zupas,
you may have had this velvety, creamy goodness, but where there is no
Zupas, you can make it right in your own kitchen! I found a similar
recipe here, and tweaked it just a tad. So, here you go!
2 tablespoons butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1 can evaporated milk*
1/2 cup regular milk*
1/4 cup all-purpose flour
1/2 teaspoon salt
1 can evaporated milk*
1/2 cup regular milk*
2 cups water*
2~2.5 cups chicken broth*
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
2~2.5 cups chicken broth*
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Bacon, cooked and crumbled, optional
*adjust amount to your liking and desired thickness
*adjust amount to your liking and desired thickness
1. In
4-quart saucepan, melt margarine or butter over medium heat. Add
onion and cook until golden, about 10 minutes, stirring occasionally.
Stir in flour and salt; cook 2minutes, stirring frequently. Gradually
stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and
heat to boiling over high heat. Reduce heat to low; cover and simmer
until cauliflower is tender, about 10 minutes.
2. In blender (with center part of blender cover removed to allow steam to escape, but cover with papertowel/cloth to avoid splashing of hot liquids), blend cauliflower mixture at low speed in small batches until very smooth.
3. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and slowly add 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese and crumbled bacon and serve.
2. In blender (with center part of blender cover removed to allow steam to escape, but cover with papertowel/cloth to avoid splashing of hot liquids), blend cauliflower mixture at low speed in small batches until very smooth.
3. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and slowly add 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese and crumbled bacon and serve.
For
the grilled cheese we crisped up some bacon, cut up fresh avocado and
tomato, stacked on some pepper jack cheese, and grilled it with a little
bit of butter.
Perfection! It definitely hit 'the spot,' and seriously the most comforting food for a rainy cold day.
