2 c. potato chunks
2 c. cauliflower florets
1 c. chopped carrot
3 med. cloves garlic
1 c. chopped onion
1 1/2 tsp. salt
4 c. water or stock or homemade chicken broth

Place the above ingredients together in a pot. 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: 3/4 c. milk 1/4 tsp. dill weed 1/4 tsp. ground dill or caraway seed 1/4 tsp. dry mustard Black pepper

Heat the soup gently as you whisk these in. Steam or saute in butter 1 1/2 cups more cauliflower florets. Add these to the soup. Just before serving whisk in 3/4 cup buttermilk (can be omitted). Serve topped with chopped scallions and extra cheese.

One hour to prepare. Serve right away. Can be made early in the day, but heated gently, not to boiling, works fine.

Wonderful when made with fresh cauliflower and new potatoes in October. Turns a lovely pale orange when finished cooking.