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Moosewood Cauliflower-cheese Soup

  • 3 potatoes, cubed, do not peel
  • 2 c. cauliflowerets
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 1/2 tsp. salt
  • 2 cans chicken broth
  • 2 cans water (more if needed)
  • 1 1/2 c. cheddar cheese, grated
  • 3/4 - 1 c. milk
  • 1/4 tsp. dill weed
  • 1/4 tsp. dry mustard
  • white pepper
  • 1 1/2 c. cauliflowerets
  • green onion or chives
     
 
Put potatoes, 2 cups cauliflowerets, carrots, onion, garlic, salt, chicken broth and water in a pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree this mixture in a blender (if preferred you can leave it more chunky than pureed). Put in another pan and whisk in: cheese, milk, dill weed, dry mustard and white pepper. Saute 1 1/2 c. cauliflowerets in butter (or you can steam them) and stir into the soup. Top with green onions or chives and grated cheese.
 





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