1 head Cauliflower.
4 cups Basic Soup Stock or 2 cans Clear Chicken Soup with 2 cups Water.
2 tablespoons White Wine.
1 tablespoon Sugar.
3 Egg Yolks.
4 tablespoons Flour 1/4 cup Melted Butter Salt and Pepper.
Cut up the cauliflower and cook until tender. Drain and chop very fine, Melt butter in a kettle and stir in the flour. Add soup stock and wine and cook until slightly thickened. Pour this over the beaten egg yolks with the sugar added. Stir in the cauliflower and serve. 2 bunches spinach, or 2 packages of frozen spinach may be substituted for the cauliflower for a delicious Spinach Soup.