• 1 Lbs. potato, peeled and cut into 0-1/2 inch cubes
• 1/2 cup scallions, white part only, chopped
• 1/2 tsp. caraway seeds
• 4 cup water
• 3 cup vegetable stock
• 1-1/2 Lbs. cauliflower florets\cooked
• 1/2 cup scallion greens, thinly sliced
• 2 Tbs. grated Parmesan cheese
• 1-1/4 cups seasoned croutons

Combine potatoes and next 4 ingredients in a heavy saucepan over medium high heat. Season with salt to taste and bring to a boil. Reduce heat to medium low. Simmer 15-20 minutes or until potatoes are very tender. Transfer mixture to a blender or food processor and puree. Return puree to saucepan and add cauliflower florets. Simmer 7 minutes or until cauliflower is tender. Remove from heat. Stir in scallion greens and pepper to taste. Sprinkle with Parmesan and croutons. Serve chilled, if desired.