Cook cauliflower in rapidly boiling water until tender. Drain. Divide in
flowerlets, Reserve 1/2 cup smallest flowerlets. Puree remainder with a
little bouillon. Melt butter and saute onion and celery for several
minutes. Stir in flour and cook, stirring, for several minutes without
browning. Slowly stir in remaining, hot bouillon. Cook until smooth,
stirring constantly. Add pureed cauliflower and light cream. Season with
salt & pepper. Cook over medium heat until smooth and coats a spoon. For
richer soup, beat egg yolks and heavy cream, remove soup from heat and
slowly add egg-cream mixture while stirring. Add reserved flowerlets and
serve hot.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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