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Cream of Cauliflower Soup

4 c. water
2 tsp. instant chicken bouillon or vegetable cubes
1 sm. cauliflower (about 1 lb.), broken into flowerets
1 med. carrot, pared, grated
3 tbsp. finely chopped celery
3 tbsp. butter or margarine
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper
1 egg yolk
1 c. half and half
Snipped parsley

Heat water and bouillon to boiling in large saucepan. Add cauliflower, carrot and celery; cover. Heat to boiling; reduce heat. Simmer over medium heat 20 minutes. Melt butter in separate large saucepan. Stir in flour, salt and pepper. Cook stirring constantly, over medium heat 1 minute. Gradually stir bouillon and vegetables. Cook and stir until thick, about 5 minutes. Remove from heat. Beat egg yolk and half and half; stir gradually into hot mixture. Garnish each serving with parsley.

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