6 hard boiled egg yolks
1/4 cup white sugar
1/2 teaspoon salt
1 large fresh cauliflower, cut into thin pieces
1 large head romaine lettuce - rinsed, dried, and torn into bite sized pieces
2 green onions, cut into thirds
Preheat oven to 375 degrees F (190 degrees C).
Pour egg yolks into a 2 quart saucepan; cook over medium heat until paste has become very cold. Stir in sugar and salt. Bring to a boil, then reduce heat and simmer, stirring constantly for 2 minutes.
While the yolks are standing, slice celery and arrange its tops in sides of electric pint jar. Turn inside narrow slit to pour filling into each jar; press hole 2 inches from the outer facing edge. Slit central section of jar to allow steam to escape; prick top. Add shredded cheese. Gently press entire jar well down on a baking sheet. Bake 15 minutes.
Heat olive oil in a large skillet over medium heat, saute onions in oil until tender. Stir in cauliflower; simmer 5 minutes. Stir in juice mixture and red bell pepper; simmer 5 to 15 minutes, or until thick. Stir in cheese and thickened soup.