Cauliflower Soup I

Heat butter in a large pot over medium heat and add the chopped onions, stirring occasionally until softened, about 3–4 minutes.

Sprinkle flour over the softened onions and stir constantly to form a roux, cooking for 1–2 minutes until the raw flour smell is gone.

Gradually pour in the hot Pareve chicken stock while stirring to prevent lumps from forming.

Add the cauliflower florets to the pot and bring the mixture to a boil, then reduce heat and simmer uncovered for 15–18 minutes until the cauliflower is very tender.

While the soup simmers, whisk together the egg yolks and cream in a small bowl.

Remove the pot from heat and allow the soup to cool slightly for 2–3 minutes.

Slowly temper the egg yolk mixture by ladling a small amount of hot soup into it while whisking constantly, then pour the mixture back into the pot while stirring gently.

Heat the soup over low heat, stirring frequently, until it reaches a gentle simmer and thickens slightly, about 2–3 minutes; do not let it boil or the eggs will curdle.

Taste and adjust seasoning as needed, then ladle the soup into bowls and serve hot.