Curried Cauliflower Soup

This recipe is a take on a recipe by Joël Robuchon (one of the great chefs of all time).  Patricia Wells has tweaked this soup with curry powder.  It's easy, it's delicious, just have some great bread to go with it.  This recipe comes from Patricia Wells's cook book:  Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France.

Ingredients

2 pounds cauliflower, trimmed and rinsed
Sea salt to taste
1 quart of homemade chicken stock or low-sodium chicken stock
1 tablespoon curry powder, or to taste (I like a bit more)
1 large egg yolk
2/3 cup heavy cream

Instructions

Break the cauliflower into bite-size florets.  Bring a large pot of water to a boil over high heat.  Add salt and the cauliflower, and blanch for two minutes.  Drain and refresh under cold running water.

In a large saucepan, warm the stock over moderate heat.  Taste for seasoning.  Add the cauliflower, cover, and simmer until tender, about 20 minutes.

Transfer the broth and cauliflower in small batches to the bowl of a food processor.  Puree and return to the saucepan (or you can use an immersion blender).  Simmer over moderate heat until reduced to 3 cups, about 15 minutes.  Season to taste with curry powder.

In a large bowl, combine the egg yolk and cream.  Wisk to blend.

Pour a ladle of the simmering puree into the bowl with the cream mixture.  Wisk vigorously.  Return the mixture to the saucepan.  Place over low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens to a creamy consistency, 2 to 3 minutes.  The mixture should not boil.  Taste for seasoning.  Transfer to warm soup bowls.  Sever immediately.