Cream Of Cauliflower Soup - cooking recipe

Ingredients

4 oz. Cheddar cheese
fresh parsley sprigs
2 pkg. (10 oz. each) frozen cauliflower
2 cans (10 3/4 oz.) cream of celery soup
2 c. milk

Preparation

Shred Cheddar cheese coarse.
Chop 3 teaspoons of parsley. In a 3-quart saucepan, bring 1 cup of water to boil.
Add cauliflower, separating with a fork.
Cook until tender, but don't drain the water.
Save 1 cup of cauliflower florets for garnish. Put celery soup in medium bowl.
Beat with wire whisk while slowly adding milk.
Make sure there are no lumps.
Add celery soup and milk mixture to cauliflower and cooking water left in saucepan. Add grated cheese; mix well. Cook over moderately high heat, stirring frequently until mixture begins to boil.