1 bunch green onions
3 tsp. butter
2 1/2 to 3 lbs. tender sweet carrots
1 head cauliflower, broken into sm. pieces
1 1/2 to 2 qt. chicken stock
Salt and pepper
1/2 c. heavy cream, whipped
2-3 tsp. minced parsley

Mince onion and saute in butter. Chop carrots and cauliflower. Add to onions. Add just enough chicken stock to cover. Cook until vegetables are tender. Puree soup in processor blender. Season to taste. Serve soup topped with barely whipped cream. Sprinkle with minced parsley.