Cream of Cauliflower Soup

This recipe is from "Moosewood Restaurant Low-Fat Favorites" (Clarkson Potter, $25.95).

• Ingredients:

2 cups chopped onions

1 garlic clove, minced

3 cups diced potatoes

1 cup chopped celery

5 cups water

1 cup peeled and chopped carrots

1 medium head cauliflower, chopped (about 5 cups)

1 heaping teaspoon chopped fresh dill (2 teaspoons dried)

1 tablespoon fresh lemon juice

1 teaspoon ground dried mustard

¼ teaspoon caraway seeds

2 cups buttermilk

Salt to taste

Chopped scallions

• Instructions:

In a soup pot, combine the onions, garlic, potatoes, celery and water. Bring to a boil, reduce the heat and simmer for 10 minutes. Add the carrots and continue to simmer for 10 minutes. Add the cauliflower, dill, lemon juice, mustard and caraway seeds and simmer for 15 to 20 minutes longer, until the carrots are tender.

In a blender or food processor, purée the soup with the buttermilk, working in batches. Add salt to taste. Gently reheat. Serve topped with chopped scallions.