1/2 pound boiling potatoes
1/2 cup chopped cauliflower leaves
1/4 cup chopped white part of scallion
1/4 teaspoon caraway seeds
2 cups 1-inch cauliflower flowerets
1/3 cup 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 purée the mixture coarse. In the pan combine the
purée 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