The core of a fresh cauliflower (not the florets) *
2 cups beef stock, bouillon or water
1/4 cup shredded carrots
1 10-ounce can clams and broth
1 tablespoon butter
2 tablespoon minced onion
2 cups heavy cream
2 teaspoons fresh minced parsley
Salt & Pepper to taste

Dice the cauliflower and place in soup pot with the beef broth, carrots and onion.
Simmer uncovered for 10 minutes, or until the cauliflower is the consistency of cooked potato.

Add the other ingredients and heat through. Do not allow the soup to come to a boil or the cream will curdle.

* cut off the florets and reserve for another use. The core will retain more of the texture of potato.