Cauliflower-Cheese Soup

From The Moosewood Cookbook


2-3 cups potato, diced (about 1 medium)          1 large cauliflower, cut or broken into florets

1 medium carrot, peeled and chopped                  (reserve 2 cups of florets)

3 medium cloves garlic, peeled                          1 ½ cups chopped onion          

1 ½ tsp salt                                                       4 cups water    

2 cups (packed) grated cheddar                        ¾ cup milk      

1 tsp dried dill                                                   ½ tsp caraway seeds   

black pepper, to taste


Place potato, cauliflower (except 2 cups reserved), carrot, garlic, onion, salt, and water in a large saucepan.  Bring to a boil, then reduce heat and 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. 

Makes six or more servings.