Back in late September, I posted a menu that included a spicy cauliflower soup. Tonight’s version is quite different—a bit milder, but no less flavorful—it features the additions of potatoes, carrots, garlic, onions, cheddar cheese, and dill, as well as a touch of sour cream stirred in at the end of the cooking. The soup, along with some toasted house-made bread with tapenade is satisfying.

Cauliflower and potato soup enriched with aromatic vegetables and pureed, then reheated with sharp cheddar cheese and dill and served with a dollop of sour cream
Toasted house-made wheat bread topped with “Eddie’s tapenade” including roasted red peppers
A fall fruit “salad” of chopped apples and grapes with a sprinkling of brown sugar and a squeeze of lemon juice

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