Cauliflower soup with cheese

Ingredients for 4 servings:

• 1 head of cauliflower
• 750 ml instant broth
• 50 g butter
• 50 g flour
• 2 egg yolks
• 6 tbsp cream
• 75 g cheese, grated
• Salt and pepper, white
• 1 bunch of parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the cauliflower florets in 1/2 liter of boiling salted water for about 6-8 minutes. Drain in a sieve and reserving the vegetable broth. Melt the butter in a saucepan, stir in the flour, and sweat until golden brown. Gradually add the dissolved stock cube and the vegetable broth. Cook for 5 minutes, until the soup is thickened. Season with salt and pepper. Combine the egg yolks, cream, and cheese in a bowl and whisk into the soup. Add the cauliflower florets and sprinkle with chopped parsley.