Cook the first seven ingredients in a soup pot for 15 minutes. After ten minutes, put the cauliflowerets in a steamer basket with a lid above them and steam them. (Or steam or saute cauliflowerets in butter separately.) Reserve the cauliflowerets. Let the rest of the veggies cool=2 0for 10 minutes and puree them with a blender. Return the puree to the pot, if necessary.
Over low heat, add the cheddar a little at a time, melting it as you stir. Add the milk, dill, mustard, and pepper, stirring, stirring...Add the cauliflowerets and the buttermilk. Garnish with extra cheese on top of each bowl.
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