Cauliflower Soup

I know it is summer and over 100 degrees, but I made this soup and we ate it chilled.  MMMM........very refreshing.

Ingredients
1 medium onion
2 cloves garlic
1 tablespoon butter
4 cups chicken stock
1 large head of cauliflower, chopped
2 large potatoes, peeled and chopped
1 bay leaf
1 cup milk or cream
1/4 cup grated carrots
salt and pepper to taste
parsley for garnish


Directions
In a large saucepan, cook onion and garlic in butter until onions are translucent.  Add chicken stock, cauliflower, potato, and bay leaf.  Bring to a boil.  Reduce heat and simmer for about 30 minutes or until vegetables are tender.  Discard bay leaf.  Process soup in a blender or food processor until smooth.


Return to saucepan.  Stir in milk and grated carrots.  Simmer 5-10 minutes or until carrots are tender.  Adjust seasoning to taste.  Garnish with parsley.  Stir in grated parmesan if desired.