|Cauliflower head||1 Medium|
|Water||6 Cup (96 tbs)|
|Egg||1 , beaten well|
|Cream||1 Cup (16 tbs)|
Wash the cauliflower and break it into pieces.
Cook it in salted water for about 10 to 15 minutes, until it is tender.
Drain off the water into another pot.
Add the butter, cornmeal, and bouillon cube to the water.
Boil this for 3 minutes.
Add the egg and cream; stir.
Last, put in the cauliflower pieces.
Bring the soup to a boil but do not boil it.