For the cauliflower soup, cut the washed and cleaned cauliflower into small florets and boil them in lightly salted water for about 15 minutes until soft.
Then strain, do not use the cooking water, heat butter and melt the flour in it. Pour in cold vegetable soup and boil for about 5 minutes.
Remove from heat, stir in the egg yolk beaten with cream, add the cauliflower florets and season with nutmeg and salt if necessary. Arrange and serve.