Cauliflower Soup I

Ingredients

• 3 cups cauliflower, broken into florettes
• 6 cups artificially flavored Pareve chicken stock (hot)
• 3 tablespoons butter
• 3 tablespoons flour
• ½ cup cream (or 1 cup half and half)
• 3 egg yolks (can use 1 less)
• ½ cup chopped onions

Procedures

1. Cook onions in butter until soft.
2. Stir in flour and cook 2 minutes.
3. Stir in hot broth and bring to a boil, stirring.
4. Add cauliflower and simmer 30 minutes.
5. Stir together egg yolks and cream and pour into hot soup.
6. Bring almost to a boil.
7. Serve.