Categories: Soups/stews 
      Yield: 6 servings 
  
      1    Medium head fresh cauliflowe             Salt and white pepper to tas 
      4 c  Chicken broth                     1/4 c  Fresh chopped parsley 
    3/4 c  Half and half                   
  
  Clean cauliflower and cut into pieces and place in a large saucepan. Add 
  chicken broth to 1/2-inch covering cauliflower. Cover and simmer until 
  tender (about 30 minutes). Remove about 1/2 c. cauliflower buds from liquid 
  and set aside.  Cool remaining cauliflower and broth 10-15 minutes then 
  puree the cauliflower in a food processor until smooth. Return puree to pot 
  and add half and half, season to taste with salt and pepper and reheat. Mix 
  parsley with reserved cauliflower and use to garnish each serving. Makes 6 
  cups