Making the Broth:
Cook the Cauliflower: Begin by cutting the cauliflower into florets. Bring 450 ml of salted water to a boil in a large pot, then add the cauliflower florets. Cook for about 10 minutes, or until the cauliflower is tender but not mushy.
Drain and Reserve the Broth: Drain the cooked cauliflower into a sieve, ensuring to catch the vegetable broth in a separate bowl. This broth is full of flavor and will form the base of your soup. Set both the cauliflower and the broth aside.
Creating the Base:
Make the Roux: In a medium-sized saucepan, melt the butter over medium heat. Once the butter is fully melted and bubbling, gradually stir in the flour. Cook this mixture, stirring constantly, until it turns a golden color. This step, known as making a roux, will give your soup a rich, velvety texture.
Add the Broth: Slowly pour in the reserved cauliflower broth and the additional broth, whisking continuously to avoid lumps. Continue to cook the mixture over medium heat for 5 to 10 minutes, allowing it to thicken. The consistency should be smooth and creamy.
Season: Season the soup base with a pinch of nutmeg, salt, and freshly ground pepper to taste. The nutmeg adds a warm, subtle spice that complements the cauliflower and cheese perfectly.
Adding the Creamy Goodness:
Prepare the Cream Mixture: In a separate bowl, combine the grated cheese, cream, and egg yolk. Whisk together until the mixture is smooth and well combined. This will add a luxurious creaminess and a rich flavor to your soup.
Incorporate the Cream Mixture: Slowly pour the cheese and cream mixture into the soup base, stirring constantly to prevent the egg yolk from curdling. Continue to cook the soup over low heat until everything is well combined and the cheese has fully melted into the soup, creating a silky smooth texture.
Bringing It All Together:
