Cornwall Castle

About a week ago I served corn chowder for supper: bacon, potatoes, onions, sweet corn, chicken broth and cream.  As I ladled it into bowls, my grandson expressed dismay that it was “so white.” I asked him what color soup should be, and he said, “Orange. Like cheese.” Like this one:

Wisconsin Cauliflower

2 tablespoons butter

1 onion, diced

2 teaspoons minced garlic

1/4 cup flour

2 cups milk

3 cups chicken broth

1 teaspoon salt

1 head cauliflower, chopped

1 cup shredded pepperjack

2 cups shredded cheddar

Melt butter in large pot. Add garlic and onion and sauté until tender. Add flour and stir until smooth and bubbly. Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer 15 minutes or until cauliflower is tender. Transfer to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with bacon crumbles and extra cheese.