2 c. potatoes, cubed
1 1/2 c. broccolietts
3 med. clove garlic
1 1/2 tsp. salt
1 1/2 c. grated Cheddar cheese
1/4 tsp. dill weed
1/4 tsp. dry mustard
1 1/2 c. caulifloweretts
Chopped scallions or chives
2 c. caulifloweretts
1 c. chopped carrots
1 c. onion
4 c. water
3/4 c. 1% milk
1/4 tsp. ground dill or caraway seed
Black pepper
3/4 c. buttermilk

Put potatoes, 2 cups cauliflower, carrot, garlic (peeled), onion, salt, water in pot. Bring to boil, cover and simmer 15 minutes or until tender. Cool 10 minutes. Puree in blender or food processor. Transfer to kettle or double boiler whisk in cheese, milk, dill, mustard and pepper. Heat gently, stir in cooked caulifloweretts and broccoliettes and buttermilk. Serve topped with scallions and extra cheese.