Ever since the day I first discovered the deliciousness of Zupas’ soups, the craving has found a permanent place on my palate. I have been trying to exhibit some self-control and only frequent the restaurant once a week.
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But as the cool weather starts to set in, the craving only intensifies. In an effort to spare my wallet, I decided to try my hand at making Zupas from home.
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Enter: “Zupas” Wisconsin Cauliflower Soup Recipe I found online at JustCookAlready.com.
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As soon as I got home from work yesterday, I buckled in and started chopping, stirring and soup making. The recipe was actually quite simple and fun to make- especially when I put the soup in a blender.
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My review: The soup was good- needed a little more salt and flavor in general. I think next time I might add some cream and roasted garlic. Also, I would recommend boiling the cauliflower until extremely soft and not just tender. Oh and I left the mustard out, as I am not a mustard fan- but that is completely up to you.
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All in all it is a cooking experience worth your time—and with a few tweaks it just might pass for the real thing.
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Enjoy!
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Wisconsin Cauliflower Soup
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)
2 tablespoons butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) 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 pepper jack cheese
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. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)
2 tablespoons butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) 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 pepper jack cheese
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. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Smacznego!
Ms Katie--I made creamy tomato soup the other day and it tasted just like zupas. You also put it in the blender. Who knew?! k its the recipe from ourbestbites.com. Try it.
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