1 med. cauliflower
1/4 c. butter
2 tbsp. grated onion
2 tbsp. grated celery
3 tbsp. flour
4 c. hot chicken broth
2 c. hot milk (or light cream)
1 egg yolk
1/4 c. heavy cream
2 tbsp. Madeira
Salt and pepper to taste

Cook cauliflower until tender. Divide into flowerets, reserving 1/4 of the flowerets. Puree the rest in the blender or press through a food mill. Melt the butter in a Dutch oven and cook the onion and celery for two minutes. Stir in flour and then gradually stir in the hot chicken broth and the hot milk (or cream) and the pureed cauliflower. Simmer, stirring occasionally, until mixture is hot, somewhat thickened and coating the spoon when spoon is lifted out. Beat the egg yolk with the heavy cream. Remove soup from heat and gradually stir the egg yolk, heavy cream mixture and the Madeira and the flowerets. Serve very hot.