Cream of Cauliflower Soup

Break up the cauliflower into small pieces and put on to boil in water.

While it is boiling, chop the green onions finely and saute very slowly in butter over low heat.

When the cauliflower is barely tender, remove from heat and add the milk to it. Combine the flour with the onions and mix well; cook for about 3 minutes, stirring all the while, and then turn the heat off for a moment.

Slowly pour the cauliflower mixture into the flour mixture, stirring continuously, until it is well mixed.

Now add the salt and black pepper; turn the heat back on and let it come to a simmer (do not boil) and cook 10 to 15 minutes.

Remove from the heat and stir in the chopped parsley.

Serve over croutons, if desired.

Serves 6 people.