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Cauliflower Cheese Soup
Nb persons: 6
Yield:
Preparation time: 20
Total time: 30
Source: Moosewood Collective
| 1 medium large | potato, peeled and diced, (2 to 3 cups diced) |
| 1 large | cauliflower, cut or broken into florets (put aside 2 cups florets) |
| 1 medium | carrot, peeled and chopped |
| 3 medium cloves | garlic, peeled |
| 1.5 cups | chopped onion |
| 1.5 tsp | salt |
| 4 cups | water |
| 2 cups | grated cheddar |
| 3/4 cup | milk |
| 1 tsp | dill |
| 1/2 tsp | caraway seed |
| black pepper to taste |
Place potato, cauliflower (reserve2 cups), carrott, garlic, onion, salt and water into a large saucepan. Bring to a boil, then simmer until all the vegetables are very tender. Puree in blender or food processor and transfer to a kettle or dutch oven.
Steam the reserved cauliflower pieces until just tender. Add these to the puree along with all the remaining ingredients. Heat gently, and serve topped with a little extra cheese.
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