Cauliflower-cheese soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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