Oh So Simple Creamy Cauliflower Soup

This recipe packs the essence of cauliflower flavor into a simple and silky soup that can only please anyone who takes a spoonful. The thick cream body is achieved by whisking egg yolks into the soup, a technique you can use to make any creamed soup creamier. This soup full of pure and unadulterated fall flavors and warmth. And, it is as simple as can be. So make it today for dinner or any meal. I discovered this recipe in ''French Provincial Cooking,'' by Elizabeth David and have been making it and modified versions of it ever since. You will do the same once you taste it.

This recipe serves four bowls of soup. It is a wonderful way to use the freshest cauliflower and to surprise everyone with simple perfection.

Gather these ingredients and get busy.

• 1 head cauliflower (about 2 pounds, untrimmed)

• 3 ¾ cups chicken broth

• 1 ¼ cups milk, or more to taste

• 8 tablespoons butter, at room temperature

• 4 egg yolks and 1 Tablespoon of water whisked together

• Salt to taste

• Thyme leaves for garnish

Here’s how to assemble this creamy and delightful soup.

Separate the cauliflower head into florets and steam them until soft, about 15 minutes. Purée in a food processor or blender.

Heat chicken broth until boiling. Add cauliflower purée, bring to a boil, reduce heat and simmer for 15 minutes.

Remove the soup from the heat, stir in the milk and taste. If it is too salty, add a little more milk. Add the butter, and stir until it melts. Whisk egg yolks and 2 tablespoons water in a bowl until blended. Pour slowly into the soup while whisking and whisk until well blended.

Return soup to the stove and whisk over medium-low heat until it thickens into a cream. Taste and add salt if necessary.

Serve in deep bowls with a small pinch of thyme leaves scattered on top. Accompany with crusty bread, white wine, and some hearty cheeses. Enjoy.