Cauliflower-Cheese Soup

Prep. Time: 40 min.

Yield: 6 or more servings

1 medium-large potato, peeled and diced (about 2-3 c. diced)

¾ c. milk

1 large cauliflower, cut or broken into florets (put aside 2 c. of florets)

4 c. water

1 medium carrot, peeled and chopped

3 medium cloves garlic, peeled

1 ½ c. chopped onion

1 ½ tsp. salt

2 c. (packed) grated cheddar (plus extra for garnishing each serving)

1 tsp. dill

½ tsp. caraway seeds

black pepper, to taste

Place potato, cauliflower (except for the 2 c. reserved), carrot, garlic, onion, salt, and water in a large saucepan.  Bring to a boil, then simmer until all the vegetables are very tender.  Puree in a 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 remaining ingredients.  Heat gently, and serve topped with a little extra cheese.

Recipe from Moosewood Cookbook, by Mollie Katzen.

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