Ingredients
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1 large head cauliflower, cut into florets (reserve 2 cups)
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3 medium garlic cloves, peeled
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1 1/2 teaspoons salt
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4 cups chicken broth
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2 cups cheddar cheese, packed
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3/4 cup milk
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1 teaspoon dill
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1/2 teaspoon caraway seed
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black pepper, to taste
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1/2 cup cheddar cheese, for garnish
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1 1/2 cups onions, chopped
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1 large potato, peeled and diced (2-3 cups)
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1 medium carrot, peeled and chopped
Instructions
- Place potato,cauliflower (not the 2 reserved cups),carrot,garlic,onion,salt and chicken broth in a large saucepan and bring to a boil.
- Simmer until all of the vegetables are very tender.
- Use an immersion blender or put small batches into a food processor or blender and blend until smooth.
- Steam the reserved 2 cups of cauliflower just until tender.(The steam microwave bags work great for this.).
- Add the steamed cauliflower to the puree along with the rest of the ingredients (cheese,milk,dill,seeds,pepper).
- Heat gently and serve topped with cheese shreds.