Potage Creme A La Duberry(Cream Of Cauliflower Soup) - cooking recipe

Ingredients

1 large cauliflower, cut into flowerets
salt
3 Tbsp. unsalted butter
1 onion, minced
2 Tbsp. water
6 c. beef or chicken stock
2 egg yolks
1 c. heavy cream
freshly ground white pepper
grated nutmeg
fresh parsley or chervil, finely minced
croutons

Preparation

Cook cauliflower in boiling, salted water for 10 minutes; drain.
Melt butter in a large skillet.
Add onion and saute until golden.
Add cauliflower and 2 tablespoons of water.
Cover and simmer slowly for 10 minutes.
Add 1 extra tablespoon of water if necessary.
In a large saucepan, bring stock to simmer.
Add cauliflower and simmer 30 minutes, partially covered.
Puree soup, 2 cups at
a time, in blender or food processor.
Just before serving, bring soup to a boil.
Beat yolks with cream and stir into soup off heat.
Garnish with dash of nutmeg, parsley or chervil and croutons.
Serves 8 to 10.