2 qt. water
1 tbsp. salt
1 med. size head cauliflower
4 tbsp. butter
2/3 c. flour
2 c. milk
2 c. chicken broth
1 egg yolk
1/2 c. heavy cream
1/2 tsp. nutmeg

In a kettle combine water and salt and bring to a boil. Separate cauliflower from outer leaves and core and separate into florets. Wash under running water. Cook in boiling water for 15 minutes. Drain.

In a saucepan heat the butter, and add the flour and milk until it thickens. Add chicken broth and nutmeg to white sauce and cook for 3 minutes and then put in blender to puree. Puree in blender the cauliflower, gradually, egg yolk, cream until well blended.

Return to pan and reheat. Do not boil (it will curdle the egg). Serve with grated cheese if desired. Yields 6-8 servings.