Cream of Cauliflower

1 small cauliflower
salt and freshly ground black pepper
4 tbsp/50gl2oz butter
'/4 cup/25g/l oz plain untreated flour
6 tbsp/120mi/4fl oz single cream
1-2 egg yolks 1 tbsp/15mi chopped chives
Serves 4
Trim the outer leaves off the cauliflower and steam it whole in boiling salted water in a pan with the lid on until tender. Allow the cauliflower to cool and reserve the water.
Melt the butter in a saucepan and stir in the flour. Gradually stir in the cauliflower water, made up to 3 cups with fresh water.
Reserve some of the cauliflower florets r garnishing. Discard the tougher stalks and puree the rest in a blender. Add to the saucepan.
Beat the cream and egg yolks together in a bowl. Beat in some of the soup, then return to the pan. Add reserved cauliflower florets. Heat through but do not boil. Season and add chopped chives. Serve with triangles of hot toast.