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Cauliflower-Cheese Soup

2 cups potato, chunks
2 cups cauliflower flowerets
1 cup chopped carrots
3 medium garlic cloves
1 cup chopped onion
1 1/2 teaspoons salt
4 cups water or stock
1 1/2 cups grated cheddar cheese
3/4 cup milk
1/4 teaspoon dill weed
1/4 teaspoon ground dill, or caraway seed
1/4 teaspoon dry mustard
black pepper

1 1/2 cups cauliflower flowerets
3/4 cup buttermilk
chopped scallions
2 ounces 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.

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