1/3 c. chopped onions
3 tbsp. butter
1 sm. cauliflower
Salt and pepper to taste
1 c. boiling water
2 c. chicken broth
1 c. heavy cream
1/2 c. sliced toasted almonds

In heavy pot, cook onions in butter over low heat until they begin to color. Discard coarse stalks and leaves of cauliflower. Slice tender leaves and core very thin and add to onions. Slice remaining cauliflower and add to mixture along with salt, pepper and boiling water.

Simmer gently, covered, until tender. Puree with broth, then thin with cream to desired consistency. Reheat and serve, sprinkled with almonds or grated Parmesan cheese.

Makes 6 to 8 servings.