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Cream of Cauliflower Soup
1 med. head cauliflower
4 1/2 c. water
2 tbsp. butter
4 tbsp. cornstarch
1 tsp. salt
3 tbsp. milk
1 egg yolk
Cut up cauliflower into small flowerets. Cook in water and salt. Strain when tender, reserving liquid. Add butter, mix cornstarch in a small amount of cold water. Stir into soup, allow to thicken. Mix together egg yolk and milk. Stir into soup. Add back cauliflower. Season to taste. Serves 4-6.
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