1/2 cauliflower or bunch of broccoli (sometimes I mix 1/2 of each)
1 c. chicken broth
1/4 c. butter
1 sm. onion, chopped
2 stalks celery, chopped fine
1/4 c. flour
1 1/2 c. milk
Salt, pepper, paprika
Parmesan cheese; optional

Cut up cauliflower and/or broccoli. Cook with broth in covered pot 15 minutes. Drain vegetables, SAVING BROTH!!

Saute onion and celery in butter; add flour and stir quickly. Slowly add milk, alternating with reserved broth. Stir and cook until thick. Season with salt, pepper, paprika (and Parmesan if desired) to taste. Add cauliflower/broccoli to soup.