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Cauliflower Soup
from the kitchen of Sharmagne Leland-St. John

3 tablespoons butter
12 small onion, chopped
3 tablespoons whole wheat flour
3 cups cream
1 cauliflower head, broken into florets
Salt and cayenne pepper to taste
6 parsley sprigs

In a large soup kettle, melt the butter and add the onion.
Saute until transparent.   Add the flour and stir to make
a paste. Slowly, while stirring, add cream allowing it to
thicken. Add cauliflower and simmer about 30 minutes.
Add salt and cayenne pepper to taste. Serve with a parsley
sprig atop each serving.


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