Cream of Cauliflower Soup

The Record’s “Recipe of the Week”:
Cream of Cauliflower Soup by Agnes Davis

4 cups water
2 tsp. instant chicken bouillon
1 small head cauliflower (1 lb.), broken into flowers
1 medium carrot, peeled and grated
3 T. finely chopped celery
3 T. butter or margarine
3 T. flour
1/2 tsp. salt
1/2 tsp. white pepper
1 egg yolk
1 cup half & half
Snipped parsley for garnish

Heat the water and bouillon to boiling in a large saucepan. Add the cauliflower, carrot and celery; cover. Heat to boiling. Reduce heat and simmer over medium heat for 20 minutes.

Melt the butter in a separate large saucepan. Stir in the flour, salt and pepper. Cook, stirring constantly over medium heat 1 minute. Gradually stir in the bouillon and vegetables. Cook and stir until thick (5 minutes); remove from heat.

Beat the egg yolk and half & half; stir gradually into hot mixture. Garnish with parsley.