Cream of Cauliflower Soup

Ingredients

1 small cauliflower
4 tbsp butter
salt and pepper to taste
6 tbsp cream
1-2 egg yolks
1 tbsp chopped chives

Method

Steam whole cauliflower in boiling salted water in a pan with lid on till tender.

Melt butter and stir in flour. Gradually stir in the cauliflower water. Make upto 4 cups with fresh water.

Reserve some cauliflower florets for garnish. Discard tougher stalks and puree the rest in a blender. Add to saucepan.

Beat the cream and egg yolks together in a bowl. Beat in some of the soup and then return to pan. Add reserved florets. Heat through but do not boil.

Season and add chopped chives.