You will need:
1 Medium sized cauliflower
1 Onion
1 oz Butter or margarine
1 pt Vegetable stock
Lemon juice
1 Blade of mace
1 Bay leaf
4 fl oz Milk
Cornflour to thicken
Salt & Pepper
1 Egg Yolk
2 fl oz Cream
How to make Cauliflower Cream Soup:
Remove all of the green leaves from the cauliflower, and discard, keeping the stalk.
Chop the cauliflower and stalk into small pieces. Peel and chop onion. Melt the butter in a large, deep pan and add the cauliflower and onion. Cook over a gentle heat for 10 minutes with the lid on. Gently shake the vegetables from time to time during cooking. Boil the stock (or use a stock cube dissolved in boiling water) and add to the vegetables, along with the mace and bay leaf. Bring to the boil and simmer until the vegetables are soft. Do not overcook the vegetables as this will greatly impair the flavour of the soup.
Once cooked, remove the herbs and discard. Strain the vegetables, keeping the stock to one side. Push veg through a fine sieve and collect puree. Mix the stock with the puree and measure the amount in a jug.
To thicken the soup you will need to add half an ounce of cornflour to every pint of soup.
Blend the cornflour with the cold milk and stir it into the soup. Add seasoning to taste. Bring to the boil and cook gently for a few minutes until thickened. Remove the pan from the heat.
Mix the egg yolk and cream together, and stir carefully into the soup. Stir over a gentle heat until the egg yolk thickens, but do not let the soup boil. Serve immediately.
Hint:
Soups that contain egg yolks and cream should not be allowed to boil as it will impair the flavour and should always be served immediately.
Cooking time: 30 minutes
Serves: 6
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Creamy Cauliflower Soup Recipe 
