Potage Creme A La Duberry(Cream Of Cauliflower Soup)

• 1 large cauliflower, cut into flowerets
• salt
• 3 Tbsp. unsalted butter
• 1 onion, minced
• 2 Tbsp. water
• 6 c. beef or chicken stock
• 2 egg yolks
• 1 c. heavy cream
• freshly ground white pepper
• grated nutmeg
• fresh parsley or chervil, finely minced
• croutons

1. Cook cauliflower in boiling, salted water for 10 minutes; drain.
2. Melt butter in a large skillet.
3. Add onion and saute until golden.
4. Add cauliflower and 2 tablespoons of water.
5. Cover and simmer slowly for 10 minutes.
6. Add 1 extra tablespoon of water if necessary.
7. In a large saucepan, bring stock to simmer.
8. Add cauliflower and simmer 30 minutes, partially covered.
9. Puree soup, 2 cups at
10. a time, in blender or food processor.
11. Just before serving, bring soup to a boil.
12. Beat yolks with cream and stir into soup off heat.
13. Garnish with dash of nutmeg, parsley or chervil and croutons.
14. Serves 8 to 10.

cauliflower, salt, unsalted butter, onion, water, beef, egg yolks, heavy cream, freshly ground white pepper, nutmeg, parsley, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056210 (may not work)