Yield: 4 Servings
|2 cups||Potato; chunks|
|2 cups||Cauliflower flowerets|
|1 cup||Chopped carrots|
|3 mediums||Garlic cloves|
|1 cup||Chopped onion|
|4 cups||Water or stock|
|1½ cup||Grated cheddar cheese|
|¼ teaspoon||Dill weed|
|¼ teaspoon||Ground dill; or caraway seed|
|¼ teaspoon||Dry mustard|
|1½ cup||Cauliflower flowerets|
|2 ounces||Grated cheddar cheese|
Put the first 7 ingredients in a pot (potato through water). Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree the entire mixture in the blender until smooth and creamy. Transfer to a kettle (double-boiler, if available) and whisk in cheddar, milk, dill weed, dill, mustard and pepper.
Steam or saute in butter 1½ cups more cauliflowerets. Add these to the soup. Just before serving whisk in ¾ cup buttermilk. Serve topped with chopped scallions and extra cheese.
Recipe by: Mollie Katzen, "Moosewood Cookbook" Posted to recipelu-digest by Karen Sonnessa <ksonness@...> on Feb 6, 1998