Cauliflower Caraway Potato Soup

1/2 lb Boiling potatoes
1/2 c Chopped cauliflower leaves
1/4 c Chopped white part of scallion
1/4 ts Caraway seeds
2 c 1-inch cauliflower flowerets
1/3 c Thinly sliced scallion greens

Freshly grated Parmesan to taste

In a saucepan combine the potatoes, peeled and cut into 1/2-inch pieces, the cauliflower leaves, the white part of scallion, the caraway seeds, and 3 1/2 cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food processor puree the mixture coarse. In the pan combine the puree and the flowerets, simmer the soup for 5 minutes, or until the flowerets are tender, and stir in the scallion greens and salt and pepper to taste. Serve the soup sprinkled with the Parmesan.

Makes about 3 1/2 cups, serving 2.

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