Cauliflower Soup

This is adapted from the Moosewood County cookbook.

• 4 T butter
• 1/2 C onion-chopped
• 1 C Carrot-chopped
• 3 cloves Garlic-minced (optional)
• 1 pound sweet potato-peeled and chopped
• 1 medium sized head Cauliflower-core removed and broken into florets
• 1 1/2 t Salt
• 4 C water
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• 2 C cream
• 3/4 t dill
• 1/4 t dry mustard
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• 1 1/2 C grated cheese (my favorite is Montegrappa, manchego is nice too)

Melt the Butter in a large soup pot. Add onion and carrot, and sautè 5 minutes. Add the sweet potato, cauliflower, salt and water. Bring to a boil, reduce heat, and simmer 20 minutes.

Remove pot from heat. Add the cream, dill, and mustard. Blend the soup with an immersion blender. (Alternatively, you can blend it in 3 batches in a blender and then return to the pot.)

Gently stir in the cheese.