Title: Cauliflower-Cheese Soup
Categories: None
Yield: 4 Servings

2 c Potato; chunks
2 c Cauliflower flowerets
1 c Chopped carrots
3 md Garlic cloves
1 c Chopped onion
1 1/2 ts Salt
4 c Water or stock
1 1/2 c Grated cheddar cheese
3/4 c Milk
1/4 ts Dill weed
1/4 ts Ground dill; or caraway seed
1/4 ts Dry mustard
Black pepper
1 1/2 c Cauliflower flowerets
3/4 c Buttermilk
Chopped scallions
2 oz 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 1 1/2 cups more cauliflowerets. Add these to the
soup. Just before serving whisk in 3/4 cup buttermilk. Serve topped with
chopped scallions and extra cheese.

Recipe by: Mollie Katzen, "Moosewood Cookbook"

Posted to recipelu-digest by Karen Sonnessa on
Feb 6, 1998