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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a nice cauliflower soup that my mother used to make. I've added my own touch to it. If you are not a vegetarian, chicken stock would be lovely instead of the vegetable. Ingredients:
1 large cauliflower, cleaned and separated into florets |
4 medium potatoes, peeled and chopped |
1 onion, peeled and quartered |
1 carrot, peeled and sliced |
6 cups vegetable stock |
1 cup grated sharp cheddar cheese |
2 cups buttermilk |
2 tablespoons fresh dill |
salt and pepper |
Directions:
1. In a large soup pot combine the vegetables and stock. Bring to boil, reduce to low, and simmer for about 40 minutes, or until all vegetables are soft.
2. Drain the vegetables, reserving the stock.
3. Mash the vegetables together with a potato masher until rather smooth - you want a few chunks but mostly smooth.
4. Return the vegetables to the stock and begin to heat over low heat.
5. Add the cheese, buttermilk, dill, salt and pepper. Stir constantly and heat until all is hot - do not bring to a boil. If you want this thicker you can add some milk combined with flour.
6. Serve with more cheese on top and lots of pepper.
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