MAKES 6 SERVINGS

2 cups chopped onions

1 minced garlic clove

3 cups diced potatoes

1 cup chopped celery

5 cups water

1 cup peeled and chopped carrots

5 cups (1 medium head) cauliflower, chopped

1 heaping tablespoon chopped fresh dill or 2 teaspoons dried dill

1 tablespoon fresh lemon juice

1 teaspoon ground dried mustard

¼ teaspoon caraway seeds

2 cups buttermilk

Salt to taste

Chopped scallions

In soup pot, combine onions, garlic, potatoes, celery and water. Bring to boil; reduce heat, and then simmer 10 minutes. Add carrots; continue to simmer 10 more minutes.

Add cauliflower, dill, lemon juice, mustard and caraway seeds; simmer for 15 to 20 minutes longer until carrots are tender. In food processor or with hand-held stick blender, puree soup with buttermilk, working in batches if need be. Add salt to taste. Gently reheat, and then serve with chopped scallions.

Carolynne Reina

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