CREAM OF CAULIFLOWER SOUP

1 lg. head cauliflower (about 3 lbs)
3 med. size potatoes
2-1/2 Cups water
2-1/4 tsp salt
2 T. margarine
1 lg. celery stalk, minced
3 c. half & half
1/4 tsp. pepper

Separate cauliflower into flowerets to make about 6 cups. Peel and cut potatoes into cubes to make about 4 cups. In 5-quart Dutch oven or sauce pot, bring cauliflower, potatoes, water and salt to boiling. Reduce heat; cover and simmer 30 minutes or until cauliflower and potatoes are fork-tender. Do not drain. Meanwhile in a 1-quart saucepan over medium heat in hot margarine, cook celery and onion until tender, about 15 minutes. With potato masher or slotted spoon, mash cauliflower and potatoes with cooking liquid in Dutch oven (mixture will be lumpy). Add celery mixture, half-and-half and pepper. Over medium heat, heat soup just to boiling. Garnish with parsley sprigs.

Makes about 10 cups.