2 c. potato chunks
2 c. cauliflower flowerets
1 c. carrots, chopped
3 med. cloves garlic
1 c. onion, chopped
1 1/2 tsp. salt
4 c. water or stock
1 1/2 c. cheese, grated
3/4 c. milk
1/4 tsp. dill weed
1/4 tsp. caraway seed
1/4 tsp. dry mustard
Black pepper (to taste)
1 1/2 c. cauliflower flowerets, cooked but still firm
3/4 c. buttermilk

GARNISH:

Scallions, chopped
Extra cheese, grated

Place potato chunks, 2 cups cauliflower, carrots, garlic, onion, salt and stock in a pot. Bring to a boil, cover and simmer 15 minutes. Puree the entire mixture in a blender until smooth and creamy. Put back in pot and add, beating gently, grated cheese, milk, dill weed, caraway seed, mustard, pepper, 1 1/2 cups cooked cauliflower flowerets and buttermilk. Serve topped with chopped scallions and extra grated cheese. Makes 4 to 5 servings.

(Add 1 teaspoon white vinegar to 3/4 cup milk to make buttermilk, if you don't have any buttermilk.)