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Published : November 27, 2006 |
Author : admin
Category : Cooking/Recipes | Total Views
: 101 | Unrated
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Makes 8 to 10 servings
2 tablespoons margarine
1 cup finely chopped onion
2 medium celery stalks, diced
4 medium potatoes, peeled and cut into ½-inch dice
1 medium head cauliflower, finely chopped
water
1 teaspoon curry powder
1 teaspoon dry mustard
1 to 1 ½ cups soymilk, or as needed
2 cups loosely packed grated Cheddar soy cheese
1 ½ cups thawed frozen peas
2 tablespoons minced fresh dill, or 2 teaspoons dried dill
1/4 teaspoon dried rosemary
salt and freshly ground pepper to taste
Heat the margarine in a large soup pot. Add the onion and celery and sautee over moderate heat until the onion is golden. Add the potatoes, cauliflower, and enough water to barely cover. Stir in the curry and mustard. Bring to a boil, then cover and simmer until all the vegetables are tender, about 20 to 25 minutes. Remove from the heat.
With a slotted spoon, transfer half of the solid ingredients to the container of a food processor. Process until smoothly pureed. Stir back into the soup pot with the remaining soup. Add just enough milk to achieve a slightly thick consistency. Return to low heat and bring to a gentle simmer. Sprinkle the soy cheese in a bit at a time, stirring in each batch until thoroughly melted. Stir in the peas and dill and simmer over low heat for 10 minutes, stirring occasionally.
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