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Cauliflower Soup

4 servings

Ingredients

• 1 head cauliflower (small)
• 1.5 l salted water
• 1 tbsp butter
• 1 tbsp flour
• 2 pcs egg yolks
• toasted bread (as needed)

Instructions

1. Clean a small head of cauliflower thoroughly without breaking it apart, wash it, pour boiling water over it, and cook it in 1½ l of salted water until tender.
2. Carefully remove it, cut off the best florets and set aside, then strain the remaining cauliflower with its broth through a sieve.
3. Add a light roux made from butter and flour to the broth, cook until thick, stirring constantly, and whisk in egg yolks.
4. Serve over the cauliflower florets and toasted bread.

Modernized from a treasured 19th-century German cookbook.