Recipe - Cauliflower-Cheese Soup

2 cup Potato; chunks
2 cup Cauliflower flowerets
1 cup Chopped carrots
3 md Garlic cloves
1 cup Chopped onion
1 One half teaspoon Salt
4 cup Water or stock
1 One half cup Grated cheddar cheese
Three fourths cup Milk
One fourth teaspoon Dill weed
One fourth teaspoon Ground dill; or caraway seed
One fourth teaspoon Dry mustard
Black pepper
1 One half cup Cauliflower flowerets
Three fourths cup Buttermilk
Chopped scallions
2 ounce 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
(doubleboiler, if available) and whisk in cheddar, milk, dill weed, dill,
mustard and pepper.

Steam or saute in butter 1 One half cups more cauliflowerets. Add these to the
soup. Just before serving whisk in Three fourths cup buttermilk. Serve topped with
chopped scallions and extra cheese.

Recipe by: Mollie Katzen, "Moosewood Cookbook"

Posted to recipeludigest by Karen Sonnessa ksonness@suffolk.lib.ny.us on
Feb 6, 1998