| 1. |
Combine potatoes, white part of scallion, caraway seeds, water and vegetable stock in a heavy saucepan over medium-high heat. Season with salt to taste and bring to a boil. |
| 2. |
Reduce heat to medium-low and simmer for 15-20 minutes or until potatoes are very tender. |
| 3. |
Transfer mixture to a blender or food processor and puree. |
| 4. |
Return puree to saucepan and add cauliflower florets. Simmer 7 minutes or until cauliflower is tender. |
| 5. |
Remove from heat. Stir in scallion greens and pepper to taste. |
| 6. |
Sprinkle with parmesan and croutons. |
| 7. |
Note: can be served chilled if desired. |
