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Moosewood Cauliflower-cheese Soup
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- 3 potatoes, cubed, do not peel
- 2 c. cauliflowerets
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 1/2 tsp. salt
- 2 cans chicken broth
- 2 cans water (more if needed)
- 1 1/2 c. cheddar cheese, grated
- 3/4 - 1 c. milk
- 1/4 tsp. dill weed
- 1/4 tsp. dry mustard
- white pepper
- 1 1/2 c. cauliflowerets
- green onion or chives
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| Put potatoes, 2 cups cauliflowerets, carrots, onion, garlic, salt, chicken broth and water in a pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree this mixture in a blender (if preferred you can leave it more chunky than pureed). Put in another pan and whisk in: cheese, milk, dill weed, dry mustard and white pepper. Saute 1 1/2 c. cauliflowerets in butter (or you can steam them) and stir into the soup. Top with green onions or chives and grated cheese. |
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