Breton cauliflower cream soup

Ingredients for 4 servings:

• 1 large cauliflower
• 1 large onion(s)
• 1 large potato(s)
• 1 ½ liters of water
• 25 g butter
• 2 egg yolks
• 20 ml cream
• salt and pepper
• nutmeg
• some chives for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with delicious cauliflower from Brittany

Clean and wash the cauliflower and divide it into florets. Finely chop the onion, peel and dice the potato. Heat the butter in a large saucepan and sauté the onions with 2 tablespoons of water until translucent, about 5 minutes. Add the diced potatoes and cauliflower, cover, and simmer for 5 minutes. Then add 1.5 liters of water, bring to a boil, and simmer the vegetables for about 25 minutes until tender. Puree the vegetables and season the soup with pepper, salt, and nutmeg. Mix the egg yolk with the cream, stir in some of the warm soup, and then stir into the soup. Do not let the soup boil again. Serve garnished with chives.