"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cauliflower-Cheese Soup Recipe

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This recipe for Cauliflower-Cheese Soup, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Sunday, February 10, 2008


2 cups potato chunks
2 cups cauliflowerets
1 cup chopped carrot
3 medium cloves garlic
1 cup chopped onion
1 1/2 tsp. salt
4 cups water or stock

1 1/2 cups grated cheddar
3/4 cup milk
1/4 tsp. dill weed
1/4 tsp. ground dill or caraway seed
1/4 tsp.dry mustard
black pepper

1 1/2 cups more cauliflowerets
3/4 cup buttermillk
Chopped scallions
Extra Cheese

Place first set of ingredients together in a pot. 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).

Whisk in the second set of ingredients. Heat the soup gently as you whisk them in.

Steam or sauté in butter the 1 1/2 cups of cauliflower. Add to the soup. Just before serving whisk in 3/4 cup buttermilk. Serve topped with chop9ped scallions and extra cheese.

Number Of Servings:
Number Of Servings:
4 5 servings
Preparation Time:
Preparation Time:
1 hour




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