In lightly salted water is boiled previously free from leaves, washed and torn cauliflower florets, then 2/3 of it is ground with a mixer or passaged through a colander. Separately prepared beshamelov sauce flour, part of the butter and half of the milk, which is mixed with Blend cauliflower. The mixture is diluted with decoction of cauliflower, add salt and boil for another ten minutes. The finished soup is strained through a sieve in large pieces (or strainer), thicken with egg yolk, beaten with remaining hot milk and seasoned with the remaining butter. Serve with gadget - florets of cauliflower nepasiran cooked or fried morsels of bread.