Ingredients:

• 500 g – cauliflower, broken into florets
• 2 – onions, chopped
• 100 g – Butter
• 2 – Egg yolks
• 2 tbsp – grated Corn
• 1 cup – Milk
• salt to taste
• Freshly ground pepper
• Croutons (fried bread) for garnishing

Method:

1. Cook the cauliflower and corn until just tender and add a pinch of salt to the water.
2. Drain and keep aside 2 tbsp of the water.
3. Heat butter and fry the onion lightly. Add 2 tbsp of water. Stir well.
4. Put into a blender with the cooked cauliflower and corn.
5. Slowly mix the egg yolks with milk and add to the soup. Mix until smooth.
6. Pour through a sieve and return the soup to low fire. Stir continuously. Do not let the soup boil.
7. Add salt and pepper.
8. Serve garnished with croutons.

Recipe courtesy of Anita Raheja