Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Cauliflower Cheese Soup

2 c Potato; chunks
2 c Cauliflower flowerets
1 c Chopped carrots
3 md Garlic cloves
1 c Chopped onion
1 1/2 ts Salt
4 c Water or stock
1 1/2 c Grated cheddar cheese
3/4 c Milk
1/4 ts Dill weed
1/4 ts Ground dill; or caraway seed
1/4 ts Dry mustard
Black pepper
1 1/2 c Cauliflower flowerets
3/4 c Buttermilk
Chopped scallions
2 oz Grated cheddar cheese


Put the first 7 ingredients in a pot (potato through water). Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree the entire mixture in the blender until smooth and creamy. Transfer to a kettle (double-boiler, if available) and whisk in cheddar, milk, dill weed, dill, mustard and pepper.

Steam or saute in butter 1 1/2 cups more cauliflowerets. Add these to the soup. Just before serving whisk in 3/4 cup buttermilk. Serve topped with chopped scallions and extra cheese.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.