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  Cauliflower-Cheese Soup
   Soups
   Moosewood Cookbook
   5/19/2008
Ingredients:
2 cups potato chunks
2 cups cauliflowerets
1 cup chopped carrot
3 medium cloves garlic
1 cup chopped onion
1 1/2 tsp salt
4 cups water or stock

1 1/2 cups grated cheddar
3/4 cup milk
1/4 tsp dill weed
1/4 tsp ground dill or caraway seed
1/4 tsp dry mustard
black pepper

1 1/2 cup cauliflowerets
3/4 cup buttermilk
Instructions:
Place potato, cauliflower, carrot, garlic, onion salt & stock in a pot. Bring to a boil & simmer 15 minutes. Let cool 10 minutes. Puree the entire mixture in the blender until smooth & creamy. Transfer to a kettle
(double-boiler, if available) & whisk in ingredients from cheese to black pepper. Heat the soup gently as you whisk these in.

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 & extra cheese.

Serves 4-5.
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