Creamy Cauliflower Soup

It's soup season once again, and I tried a new recipe.  This delicious creamy cauliflower soup is well worth the effort.

INGREDIENTS
1 c. milk
1 t. salt
14 t. pepper
1/8 t. nutmeg
1 egg yolk
1/4 t. lemon juice
1 large head cauliflower
1 c. chicken broth (I used more to thin the soup a little)
1 c. water
4 T butter
1/3 c. flour (I used bean flower)

DIRECTIONS
Wash cauliflower and cut into flowerets.
Combine broth and water and bring to a boil.  Drop in the cauliflower and cook for 10 minutes.  Remove flowerets and set aside.
In separate pot, melt butter and stir in the flour.  Cook over low heat for 1-2 minutes, stirring constantly.  Pour in broth and milk and whisk until it comes to a boil and is smooth and thick.  Simmer for 2-3 minutes.  Add cauliflower, salt, pepper and nutmeg and simmer half-covered for 15 minutes.  Puree.
Beat egg yolk into puree and cook over medium heat for 2-3 minutes.  DO NOT BOIL.  Add lemon juice and taste for seasoning.