| | Directions | | Combine first 7 ingredients in large saucepan. Bring slowly to a boil; simmer 15 minutes. Remove from heat. Cool about 20 minutes. Purée (a small amount at a time). Return to saucepan and gradually add cheese, dill, mustard and pepper, stirring over low heat until cheese melts. Blend milk and flour together until smooth. Slowly pour into hot soup, stirring until well blended, about 5 minutes. Sauté caulifowerets in butter until crisp and tender. Add to soup. Makes 8 servings. |
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| Ingredients | | - |  | 4 cups water |
| - | | 2 cups chopped potatoes |
| - | | 2 cups cauliflowerets |
| - | | 1 cup chopped onion |
| - | | 1 cup chopped carrot |
| - | | 3 cloves garlic, minced |
| - | | 1 1/2 teaspoons salt |
| - | | 6 ounces Shredded Cheddar Cheese |
| - | | 1/4 teaspoon dill weed |
| - | | 1/4 teaspoon mustard |
| - | | 1/8 teaspoon pepper |
| - | | 3/4 cup Milk |
| - | | 1 tablespoon flour |
| - | | 1 1/2 cups cauliflowerets |
| - | | 2 tablespoons butter |
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