Cauliflower Soup

• 1 medium cauliflower
• 1/4 c. butter
• 2 Tbsp. grated onion
• 2 Tbsp. grated celery
• 2 Tbsp. flour
• 4 c. hot chicken bouillon
• 2 c. hot milk or cream
• salt and white pepper
• 1 egg yolk
• 1/4 c. heavy cream
• 2 Tbsp. cooking sherry

1. Trim cauliflower.
2. Cook in boiling water until tender.
3. Drain. Divide into florets; reserve about 1/4 of them.
4. Force remaining through a strainer or puree in blender.
5. Melt butter and cook onion and celery for 2 minutes.
6. Stir in flour.
7. Do not brown.
8. Gradually stir in bouillon.
9. Add cauliflower, hot milk, salt and pepper to taste.
10. Cook over medium heat, stirring constantly, until sauce coats spoon.
11. Beat egg yolk with heavy cream.
12. Remove soup from heat and gradually stir in egg yolk mixture.
13. Stir in sherry.
14. Add cauliflower florets.
15. Makes about 2 quarts.

cauliflower, butter, onion, celery, flour, hot chicken, hot milk, salt, egg yolk, heavy cream, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519506 (may not work)