1 lg. head of cauliflower
1/4 c. butter
1 sm. onion
3 tbsp. flour
4 c. chicken stock
2 egg yolks
1 c. light cream (may use heavy)
Salt & pepper to taste

Melt butter in 2 quart soup pot. Add small onion, sliced and saute for about 2 to 3 minutes. Whisk in flour and add chicken broth. Stir while cooking until smooth and bubbly. Add clean and washed pieces of cauliflower. Cover pot and simmer for 20 to 25 minutes.

Put sauce and cauliflower through blender or food processor. Return soup to the pot.

In a small bowl beat 2 egg yolks. Whisk cream into egg yolks. Add slowly to pureed soup, stirring. Heat just until it is ready to boil. Serve hot. Refrigerate leftovers in a covered glass jar.