Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         cauliflower -- cleaned and trimmed
   4      large         potatoes - peeled -- cut in small pieces
   6      cups          scalded milk
   1      teaspoon      salt
   2      tablespoons   butter -- cut in small pieces
   4      slices        French bread -- diced, fried in
                        -- butter
   1      teaspoon      finely chopped parsley

Preparation:

In boiling salted water, cook cauliflower for 5 minutes. Drain. In kettle or large saucepan, combine cauliflower, potatoes, 4 cups milk, and salt. Bring to boil. Cover and simmer for 30 minutes. Strain, reserving liquid. Mash vegetables. Stir in cooking liquid. Return to pan. Add remaining milk. Bring to boil. Off fire, add butter, stirring until butter is melted and well blended. Place fried diced bread in bottom of soup tureen. Pour soup over it. Serve hot.