Author: Two Thirds Cup
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
- 3 Tbsp pastured butter
- 1 medium onion, chopped
- ¼ cup flour
- 2 cups whole milk
- 1½ cups water
- 2 cups chicken broth
- ½ tsp unrefined sea salt
- 1 head cauliflower, cut into 1 inch chunks
- 1 tsp dijon mustard
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- Heat a large pot over medium-low heat.
- Add the butter and let it melt.
- Add the chopped onions and cook until translucent, about 5 minutes.
- Add the flour and let it cook for three minutes, stirring occasionally.
- Slowly stir in the milk, water, and chicken broth.
- Add the cauliflower and heat until boiling.
- Reduce the heat to low and simmer, covered, until the cauliflower is tender, about 15 minutes.
- Using an immersion blender, blend the soup until all the cauliflower chunks are gone.
- Add the mustard and cheese and stir until melted.
- Serve hot with a garnish of cheese on top.
Recipe by Two Thirds Cup at https://twothirdscup.com/cauliflower-cheese-soup/
3.4.2023