1 head cauliflower, cut in flowerets
5 c. chicken stock
1/4 c. finely chopped celery
1/4 c. flour
Sliced green onion
1/2 c. uncooked rice
1 c. milk or half and half
Salt and pepper
Snipped watercress or parsley

Put cauliflower, stock, rice and celery into a large saucepan. Bring to boiling; simmer until cauliflower is crisp but tender and rice is cooked (about 10 minutes).

Gradually add milk to flour, blending until smooth; stir into soup. Bring to boiling stirring constantly until thickened. Season to taste. Sprinkle each serving with green onion, watercress or parsley. 6 servings.