| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <ksonness@suffolk.lib.ny.us> on
Feb 6, 1998
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