Cauliflower Cheese SoupSubmitted by mazal613
Makes 6 servings
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From the Moosewood Cookbook
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Ingredients
| 3 1/2 |
c cauliflower |
| 1 |
c onion |
| 3 |
cloves garlic |
| 1 |
large potato |
| 1 |
c carrot |
| 1 1/2 |
tsp salt |
| 4 |
c water |
| 8 |
oz cheddar cheese |
| 3/4 |
c milk |
| 1/4 |
tsp dill |
| 1/4 |
tsp caraway seeds |
| 1/4 |
tsp dry mustard |
| 1 |
black pepper |
| 3/4 |
c buttermilk |
Directions
- Saute 1 1/2 cups cauliflower flowerettes and set aside.
- Saute the onions in garlic.
- Place the remaining 2 cups cauliflower, potato, carrot, salt, water or stock and the sauteed garlic and onion in a pot. Bring to a boil, cover and simmer 15 minutes.
- Let cool 10 minutes
- Use hand blender to mix entire misture in the pot or puree the entire mixture in the blender until smooth and creamy. Then transfer back to a kettle or double boiler, if available. Heat the soup gently as you whisk in cheddar cheese, milk, dill weed, ground dill or caraway seeds, dry mustard, and black pepper. Add sauteed cauliflower to the soup.
- Just before serving, whisk in buttermilk and add scallions and extra cheese, if desired.
Categories
Vegetables, First Course, Kosher
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Serving Size 417.5g |
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Amount Per Serving |
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Total Carbohydrates 21.5g 7%
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| Vitamin A 53% |
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Vitamin C 71% |
| Calcium 38% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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