Cauliflower cheese Soup -L
- 2 c potato chunks
- 1 ½ tsp salt
- 2 c cauliflowerettes
- 4 c water or stock
- 1 c chopped carrot
- 1 ½ c cheese
- 3 cloves garlic
- ¾ c milk
- ½ tsp dill
- ¼ tsp ground dill seed
- ¼ tsp dry mustard
- black pepper
- 1 ½ c more cauliflower ¾ c buttermilk or milk
- extra cheese
Place potatos through stock in a pot. Bring to a boil, cover and simmer 15 minutes. Let cool ten minutes. Blend in blender until smooth and creamy. Heating soup gently, add cheese, milk, dill, ground dill seed, mustard, pepper. Steam or sauté in butter more cauliflower then add to soup. Just before serving, whisk in buttermilk and top with extra cheese.