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.