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. Recipe by: Mollie Katzen, "Moosewood Cookbook" Posted to recipelu-digest by Karen Sonnessa
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 178 (56%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 62.1mg||19 %|
|Sodium 458.9mg||16 %|
|Potassium 665.3mg||18 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 13.1g|
|Protein 19.3g||28 %|
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Calories per serving: 318
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