Zupas Cauliflower Soup

INGREDIENTS

• 1 large onion chopped
• 6 T butter
• 2 lbs. cauliflower
• 1/2 c. whole wheat flour
• 4 c. whole milk
• 6 1/2 c. hot water
• 4 tsp. chicken bullion granules
• 3 c. sharp cheddar cheese shredded
• 1/2 c. Mexican blend cheese shredded
• 1/2 c. pepper jack cheese shredded
• 1 tsp. salt

INSTRUCTIONS

1. In a large stock pot melt butter over medium high heat. Add chopped onion and cook until translucent and begin to turn golden brown (approx. five minutes).   
2. While your onions are sauteing, wash cauliflower, removing the stem and green leafy portion. Chop roughly into pieces. When onions are golden brown add flour to the pot, stirring quickly to incorporate and make a roux. 
3. Add chicken bullion granules. Pour in hot water 2/3 cup at a time, whisking the mixture until it bubbles; repeat. Add milk, a little at a time whisking as you go.
4. When soup begins to simmer, add chopped cauliflower. Bring the mixture back up to a simmer and cook until the cauliflower has softened (approx. 15 minutes).
5. Using an immersion blender, blend it until smooth. Or, carefully pour the hot soup into a blender and blend until smooth. Add salt, stirring to incorporate. Add sharp cheddar cheese Mexican blend cheese, and pepper jack cheese. Stir the cheese in, allowing it to melt.