Cauliflower soup

Ingredients for 4 servings:

• 1 head of cauliflower
• 1 onion(s)
• 40 g butter or margarine
• 40 g flour
• 1 ¼ liters vegetable broth
• salt and pepper
• nutmeg
• 1 egg yolk
• 125 ml cream
• ½ bunch parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

pureed and mild in taste

Clean the cauliflower, soak it in water for 1/2 hour, and boil it in lightly salted water for 20-30 minutes until soft. Finely dice the onion and fry it in hot fat until translucent. Dust it with flour and fry it thoroughly. Then slowly pour in the vegetable stock, stirring with a whisk until smooth. Add 2/3 of the cooked cauliflower florets and let it simmer slowly for 1/2 hour. Then purée the soup and season with salt, pepper, and a little nutmeg to taste. Mix the egg yolk with the cream to thicken the soup. Add the remaining third of the cauliflower florets and sprinkle with finely chopped parsley. The cauliflower water is not used in this soup, so the flavor is milder and more delicate. The stock can be used at another time.