10cl heavy cream
1 glass of milk
2 egg yolks
Step 1: Blanch the cauliflower for 8 to 10 minutes.
Step 2: Prepare a roux with butter and flour. Add water and bring to a boil. Add the cauliflower and cook slowly.
Step 3: Skim foam and strain the soup through a sieve.
Step 4: Return to a boil with milk, thicken with egg yolks and cream, and garnish with croutons or small cauliflower bouquets.
Step 5: This soup should be very creamy.
1 kitchen scale