* 1 small Cauliflower, leaves removed and broken into florets.
* 1.2 Litres Vegetable stock
* 30 g Butter
* 30 g Plain flour
* 50 ml Dry white wine
* 2 Egg yolks, beaten
* Seasoning
* Freshly Grated Nutmeg

===Method===
* Boil the Cauliflower in the Stock until it is just cooked.
* Purée in Blender or rub through a Sieve.
* Return the the Soup to the pan, reserving a little in a small bowl.
* Make a paste with the Flour, Butter and reserved Soup and pour into the saucepan.
* Stir, still on the heat, and allow to thicken slightly.
* Just before serving, stir in the Egg yolks and the Wine, season to taste and gently heat through.
* Serve with a few twists of freshly Grated Nutmeg on the top.

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