Creamy Cauliflower Soup

This soup is made with only cauliflower and is served with shrimp.

Ingredients

• Cauliflower (disassembled into inflorescences and chopped) - 1 pc. (about 800 g)
• Whipping cream - 250 g
• Egg yolk (slightly beaten) - 1 pc.
• Small shrimps (boiled, peeled) - 230 g (for serving)
• Salt - 1 tsp
• Butter - 25 g
• Flour - 35 g
• Salt to taste
• Ground white pepper - to taste

Directions

1. Put the cabbage in a large saucepan and pour 1.5 liters of water, add 1 teaspoon of salt. Bring water to a boil and cook the cabbage over medium heat for about 12-15 minutes, until soft. Drain the water from the pot, reserve 2 glasses. Leave the cabbage in a saucepan with the lid closed.
2. Heat butter in a large saucepan, add flour and stir until a pasty mass is formed, cook, stirring constantly, for 3-5 minutes. Gradually add the cream, remove the saucepan from the stove. Gradually add the egg yolk to the hot cream, stirring constantly with a whisk.
3. Into a saucepan with milk sauce, add 2 cups of the reserved liquid, place on the stove and cook over low heat, stirring occasionally, until thickened, but do not boil!
4. Pour the cabbage in a saucepan with creamy soup, season with salt and pepper to taste, stir. Pour soup into 6 serving bowls and garnish with shrimp on top.