Cream Of Cauliflower Soup

• 1 large cauliflower
• 2 c. cold water
• 1/3 c. flour
• 1 tsp. salt
• 1/8 tsp. nutmeg
• 1/4 tsp. fresh lemon juice
• 2 c. chicken stock
• 4 Tbsp. butter
• 1 c. milk
• 1/4 tsp. white pepper
• 1 egg yolk

1. Cut away thick stem and base of cauliflower, separate flowerets, wash and chop coarsely.
2. Combine the chicken stock and water in saucepan and bring to boil.
3. Simmer cauliflower in stock until tender.
4. Melt butter in 4-quart saucepan, stir in flour and cook over low heat, do not allow flour to brown.
5. Pour in stock and the milk, beating constantly with a whisk.
6. Cook, stirring until mixture is smooth and somewhat thick.
7. Add the salt, pepper and nutmeg.
8. Pour soup into a food mill and process until smooth. Return puree to pan, beat the egg yolks with a fork, then beat in 1/2 cup of hot puree very slowly.
9. Now whisk the mixture back into the saucepan and cook over moderate heat for 2 to 3 minutes.
10. Do not let it boil or it will separate.
11. Add the lemon juice and taste for seasoning.
12. You may substitute the cauliflower with broccoli or potatoes.

cauliflower, cold water, flour, salt, nutmeg, lemon juice, chicken stock, butter, milk, white pepper, egg yolk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=498349 (may not work)