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How to make it

  • Trim the cauliflower and break into florets.
  • Cook gently in boiling salted water for 5 mins, drain and set to one side.
  • Melt the butter in a large pan and add the flour cook for 1 to 2 mins.
  • Stirring all the time then remove from the heat.
  • Add the chicken stock and onions return to the heat.
  • Stirring constantly bring to the boil then simmer for 20 mins.
  • Allow to cool, add the cauliflower and blend.
  • Return the soup to the pan and reheat.
  • Lightly beat together the egg yolks, cream and a little of the cheese to taste.
  • Stir in a little of the soup then add to the soup in the pan.
  • Gently cook until thickened season with salt and pepper and grated nutmeg.
  • Garnish with the snipped chives.

Reviews & Comments 1

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  • dandelion 6 years ago
    I'm looking forward to trying this one. THX for posting it. :)
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