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1 1/2 c onion, chopped

3 c Yukon Gold potatoes

2 c cauliflower, chopped

1 c carrots, chopped

3 med. cloves garlic, smashed and chopped

1 1/2 t salt

5 c stock

2 more cups cauliflowerets



1 1/2 c grated cheddar

3/4 c milk

1/2 t dill weed

1/4 t dry mustard

black pepper

3/4 c buttermilk

extra cheese for garnish







Cook the first seven ingredients in a soup pot for 15 minutes. 

After ten minutes, put the cauliflowerets in a steamer basket 

with a lid above them and steam them. (Or steam or saute cauliflowerets 

in butter separately.) Reserve the cauliflowerets. 

Let the rest of the veggies cool for 10 minutes and puree them with a blender. 

Return the puree to the pot, if necessary.



Over low heat, add the cheddar a little at a time, melting it as you stir. 

Add the milk, dill, mustard, and pepper, stirring, stirring...Add the cauliflowerets and the 

buttermilk. 



Garnish with extra cheese on top of each bowl.







Moosewood Cookbook by Mollie Katzen









This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724