Cream Of Cauliflower And Celeriac Soup

Ingredients

• 1 small cauliflower, cut into flowerettes
• 1 tbsp reserved cauliflower flowerette
• 3 cups boiling water
• 1 small white onion
• ½ small celeriac, sliced
• 1 bay leaf
• 2 tbsp butter
• 1 tbsp flour
• Salt and pepper to taste
• 2 cups milk
• 2 egg yolks
• 4 tbsp heavy cream

Method

1. 1 Boil cauliflower flowerettes (except 1 tbsp), onion, celeriac, and bay leaf in 3 cups water for 10 minutes. Drain, reserving liquid.
2. 2 In a double boiler, melt butter and flour. Add drained vegetables and steam for 10 minutes.
3. 3 Cook reserved flowerette in reserved liquid until tender. Remove and set aside.
4. 4 Measure vegetable liquid; add water to make 2 cups. Pour over steamed vegetables and cook until tender. Press through a fine sieve.
5. 5 Bring milk to a boil. Stir in purée and boil once. Remove from heat.
6. 6 Whisk egg yolks and cream. Temper with hot soup, then mix back into pot. Add reserved flowerettes and serve immediately.