Creamy Cauliflower Soup
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Lamb seasoning||1 Tablespoon|
|Dried mixed herbs||1⁄2 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Light cream||1⁄4 Cup (4 tbs)|
|Fresh dill||1 Tablespoon|
Trim cauliflower, separate into florets and wash.
Peel and finely chop onion.
Put cauliflower and onion into pan of boiling salted water, cover and cook for 10 minutes.
Drain, saving 2 cups cooking liquid.
Mash half cauliflower and onion.
Melt butter in a large saucepan.
Stir in flour, then milk and reserved cooking liquid.
Add a pinch of lamb seasoning salt, the herbs, nutmeg and pulped and whole cauliflower and onion.
Simmer for 7 minutes.
Taste and adjust seasoning.
Mix egg yolk and cream in warmed tureen.
Pour in soup and serve garnished with dill.