4 oz. cheddar cheese
Fresh parsley sprigs
2 (10 oz.) pkgs. frozen cauliflower
2 (10 3/4 oz.) cans cream of celery soup

Using the coarse side of a 4 sided food grater, shred cheddar cheese or push cheese through a food processor fitted with the shredding blade. Using a sharp French chef's knife, chop parsley to yield about 3 tablespoons.

In a 3 quart saucepan, bring 1 cup of the water to a rolling boil over high heat. Add frozen cauliflower, cover and cook as package label directs, separating cauliflower with the tines of a fork. Remove from heat and set aside, undrained.

Using a slotted spoon, remove about 1 cup cauliflower florets from pan and set aside for garnish. Put celery soup into a medium sized bowl and beat with wire whisk while gradually adding milk. Mix very well, making sure no lumps remain.

Add celery soup-milk mixture to cauliflower and cooking liquid remaining in saucepan. Add grated cheddar cheese and mix well. Cook over moderately high heat, stirring frequently, until mixture begins to boil.

Ladle about 1 to 2 cups of the hot soup mixture into the container of a blender. Cover and blend at medium speed until soup is pureed and no chunks of cauliflower remain. Pour off into another pan and repeat blending process until all remaining soup is pureed.

Fill a soup tureen with hot tap water. Add reserved cauliflower to pureed soup and return to low heat; cook, stirring gently, until soup is hot. Empty water from warm tureen and pour in soup; sprinkle with parsley. Makes 8 servings.