Up the Y, Again, and Cauliflower Soup

I decided to go up the Y again but this time running every other leg of the trail. I thought that this might be a beneficial way to train my body for hills and to change things up a bit to allow for my body to burn calories more efficiently and not grow so accustomed to running. Anyways, it kicked my butt honestly. No preparation for hills before running up a mountain left me a little tired as you can imagine, but it was a great run nonetheless. I wanted to keep going on the trails past the Y, but my old shoes I was wearing decided to leave a nasty blister that ripped open on my heel. I tried running barefoot, which worked for a while, but then the trail turned rocky. I put my shoes back on and headed back home. What a great way to exercise!

I wanted to make something healthy for dinner, and Cindy wanted to to see me make something new, so I decided to try a soup that seemed like it would be both healthy and good. Having been to Zupas a million times, this recipe seemed to be the one to go with. It was pretty easy to make and actually fills you up pretty well. If you want to see the site that I referred to while making it, just go here. http://www.chef-in-training.com/2012/09/copy-cat-zupas-wisconsin-cauliflower-soup/

INGREDIENTS

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• 3 Tbsp. butter
• 1 medium onion chopped
• 1/4 cup flour
• 1/2 tsp. salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. Dijon Mustard
• 1 1/2 cups sharp cheddar cheese shredded
• 1/2 cup pepper jack cheese shredded

INSTRUCTIONS

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese for garnish.

My finished product :)