Sunday Lunch | Wisconsin Cauliflower Soup

What was for lunch at our house yesterday, you may ask?

Well, even if you wouldn't ask that, I will still tell you....

Wisconsin cauliflower soup and bacon avocado grilled cheese sandwiches!

My mouth is watering just typing those words (and looking at these photos). 
It was absolutely fabulous! If any of you have been to Cafe Zupas, you may have had this velvety, creamy goodness, but where there is no Zupas, you can make it right in your own kitchen! I found a similar recipe here, and tweaked it just a tad. So, here you go!

2 tablespoons butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1 can evaporated milk*
1/2 cup regular milk*
2 cups water*
2~2.5 cups 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 shredded pepper jack cheese
Bacon, cooked and crumbled, optional
*adjust amount to your liking and desired thickness

1.  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.
2.  In blender (with center part of blender cover removed to allow steam to escape, but cover with papertowel/cloth to avoid splashing of hot liquids), blend cauliflower mixture at low speed in small batches until very smooth.
3.  Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and slowly add 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese and crumbled bacon and serve.

For the grilled cheese we crisped up some bacon, cut up fresh avocado and tomato, stacked on some pepper jack cheese, and grilled it with a little bit of butter.

Perfection! It definitely hit 'the spot,' and seriously the most comforting food for a rainy cold day.


Bacon and Spinach Quiche

This is a recipe I adapted from several different quiche recipes I have seen. It has a little bit of  everything, and is sooooo good! I hope you like it too.


1 (9in) uncooked pie crust
4 eggs, beaten
1 can evaporated milk
1/4 cup milk
1 med onion, minced
1 cup sliced, fresh mushrooms
6 slices bacon, crisped and crumbled
3 cups baby spinach
1 1/2 cups shredded Gruyere cheese (Swiss is good too)
1 Tbsp flour
Garlic salt and nutmeg, for seasoning

Preheat oven to 400 degrees.  Line the 9 inch pie or cake pan with rolled out pie crust and bake for 5 min. Then lower oven temp to 375.
Saute onion and mushrooms in a little bit of oil, then add the spinach; season with garlic salt and a dash of nutmeg.  Mix together egg, milk, bacon, onions, mushrooms, and spinach. Add a little salt, pepper and nutmeg. Toss cheese in 1 Tbsp flour and add into egg mixture. Pour into partially baked pie crust, and bake for 45-50 minutes, until set. Let it sit for 15-20 min before serving.

and Enjoy!