Cauliflower-Cheese Soup
- 2 c. potato chunks
- 1 c. chopped carrot
- 1 c. chopped onion
- 4 c. water or stock
- 2 c. cauliflowerets
- 3 medium cloves garlic
- 1 1/2 tsp. salt
- 1 1/2 c. grated Cheddar
- 1/4 tsp. dill weed
- 1/4 tsp. dry mustard
- 1 c. milk
- 1/4 tsp. ground dill or caraway seed
- black pepper
- Place first 7 ingredients together in a pot. Bring to a boil; cover and simmer 15 minutes. Puree the entire mixture in the blender until smooth and creamy. Transfer to a kettle or double boiler and whisk in Cheddar, dill weed, mustard, milk, dill or caraway seed and black pepper. Heat the soup gently as you whisk in the ingredients. Steam or saut in butter 1 1/2 cups more cauliflowerets. Add these to the soup. Serve topped with chopped scallion and extra cheese.
potato chunks, carrot, onion, water, cauliflowerets, garlic, salt, cheddar, dill weed, dry mustard, milk, ground dill, black pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=80267 (may not work)