Thursday, February 19, 2009

Cauliflower-Cheese Soup

INGREDIENTS

3 potatoes, cubed
1 cauliflower, cut into florets
2 carrots, chopped
3 cloves garlic, minced
1 onion, chopped
1 tsp sea salt
4 cups water or vegetable stock
1 1/2 cups cheddar cheese, grated
3/4 - 1 cup milk
1/4 tsp dill
1/4 tsp dry mustard
black pepper to taste

DIRECTIONS

Put potatoes, cauliflower, carrots, garlic, onions, salt, and stock or water in a pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes.

Puree this mixture in a blender (you can leave it more chunky than pureed). Put in another pan and whisk in the cheese, milk, dill, dry mustard, and pepper.

Optional: Top with additional steamed cauliflower florets, chives, and/or extra grated cheese.

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