2 tbsp. butter
1 c. onion, finely chopped
2 med. stalks celery, diced
4 med. potatoes, diced (1/2-inch)
1 med. head cauliflower, finely chopped
Water
1 tsp. curry powder
1 tsp. dry mustard
1 to 1/2 c. milk
2 c. Cheddar cheese, loosely packed
1 1/2 c. frozen peas, thawed
2 tsp. dried dill
1/4 tsp. dried rosemary
Salt (to taste)
Pepper (to taste)

Heat the butter in a large soup pot. Add onion and celery, and saute over medium heat until onion is golden. Add the potatoes, cauliflower and enough water to barely cover. Stir in curry and mustard. Bring to a boil, then cover and simmer until vegetables are tender, about 20 to 25 minutes. Remove from heat. With slotted spoon, transfer half of solid ingredients to the food processor. Process until smoothly pureed. Stir back into the remaining soup. Add just enough milk to achieve a slightly thick consistency. Return to low heat and bring to a gentle simmer. Sprinkle the cheese in a bit at a time until melted. Stir in peas, dill and rosemary, and simmer over low heat 10 minutes. Let stand several hours, then heat through and serve.