A delicious soup of puréed cauliflower, potatoes, onion, carrot, garlic, seasonings and cheddar cheese laced with tender-crisp cauliflowerets sautéed in butter.

Cauliflower and Cheddar Soup

4 cups water or chicken stock
2 cups chopped potatoes
2 cups cauliflowerets
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 cups (6 ounces) shredded cheddar cheese
1/4 teaspoon dill weed
1/4 teaspoon dry mustard
1/8 teaspoon pepper
3/4 cup milk
1 tablespoon all-purpose flour
1 1/2 cups cauliflowerets
2 tablespoons butter

1. Combine the first stock, potatoes, caulifowerets, onion, carrot, garlic, and salt in a large saucepan. Bring slowly to a boil, and simmer 15 minutes. Remove from the heat. Cool about 20 minutes. Puree.
2. Return the puree to the saucepan and over low heat gradually add the cheese, dill weed, mustard, and pepper. Stir over low heat until the cheese melts.
3. In a small bowl, whisk the milk and flour together until smooth. Slowly pour into the hot soup, stirring until well blended, about 5 minutes.
4. Sauté the cauliflowerets in butter until crisp and tender. Add to the soup.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.