Cauliflower-cheese soup

Yield: 4 Servings

Measure Ingredient
2 cups Potato; chunks
2 cups Cauliflower flowerets
1 cup Chopped carrots
3 mediums Garlic cloves
1 cup Chopped onion
1½ teaspoon Salt
4 cups Water or stock
1½ cup Grated cheddar cheese
¾ cup Milk
¼ teaspoon Dill weed
¼ teaspoon Ground dill; or caraway seed
¼ teaspoon Dry mustard
Black pepper
1½ cup Cauliflower flowerets
¾ cup Buttermilk
Chopped scallions
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

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