1 c. cream
1/4 c. butter
1/2 c. flour
2 qts. chicken stock
1 onion, chopped
1 stalk celery, chopped
2 leeks, chopped
2 sprigs parsley, chopped
1 sm. head of cauliflower (I substitute broccoli sometimes)
2 egg yolks (sometimes I add a cup of grated cheddar at the end)
Salt and pepper

Melt the butter and stir in the flour. Cook roux, stirring constantly, until golden. Add chicken stock and cook, stirring until smooth. Add onion, celery, leeks and parsley. Simmer 30 minutes. Break cauliflower into pieces. Par boil a few minutes in salted water. Drain. Cook in the above mixture until soft. Liquify in blender or rub through a sieve. Bring to a boil and add milk or stock to a desired consistency. Mix 2 egg yolks, 1 cup cream and a little hot soup. Add and cook 3 minutes on low heat. Season.