CAULIFLOWER SOUP

This is adapted from the Moosewood County cookbook.

2 C Potato
2 C Cauliflower
1 C Carrot
3 cloves Garlic-minced
1 1/2 t Salt
4 C water

Place all ingredients in pot and bring to a boil, reduce heat and simmer 15 ". Let cool 10". Blend in 3 batches in blender then return to pot and whisk the following ingredients into soup over low heat:

1 1/2 C grated cheese (my favorite is Montegrapa, a raw sheep's milk cheese)
3/4 C milk
1/4 t dill weed
1/4 t ground dill
1/4 t dry mustard
black pepper to taste

Just before serving stir in:

1 1/2 C Sauteed Cauliflower
3/4 C buttermilk (or 1 T apple cider vinegar and enough milk to=3/4 C)