I haven't told you yet about the cauliflower soup I made yesterday. You boiled the cauliflower to sieving point. Obviously I didn't get this right and had to reboil it in bouillion, it was then sieved and a cup of milk and water added. A lot of butter was then melted in and four egg yolks stirred and heated through. I have never added egg yolks to a soup before but have seen it in eastern recipes. I probably slightly
over heated it as it was slightly curdled. It was still delicious and is titled Cream of Cauliflower soup despite no cream.