2 c. chicken stock
1/2 lg. head cauliflower (break into flowerettes)
1/4 c. onion, chopped
1/3 c. cornstarch
1/2 tsp. salt
1/4 tsp. white pepper
1/4 c. butter
1 c. whipping cream
Minced parsley

Heat chicken stock, cauliflower and onion in large pan to boiling for 45 minutes. Puree in blender, about 2 cups at a time. Return to pan. Blend cornstarch, salt and pepper with whipping cream, using wire whisk. Add butter to soup. Cook until thick, stirring constantly. Garnish with parsley and serve. Makes 10 cups.