Swiss-Topped Cauliflower Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Since I came across this recipe a few years ago, it's become my husband's favorite soup. With fresh bread, we enjoy this as a hearty supper in winter. C.C. McKie, Chicago, Illinois Ingredients:
2 medium onions |
4 whole cloves |
4 cups water |
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted or 2 cans (14-1/2 ounces) vegetable broth |
3 medium leeks (white portion only), sliced |
3 medium carrots, sliced |
1 teaspoon salt |
1 teaspoon dried marjoram |
1/2 teaspoon celery seed |
1/2 teaspoon ground nutmeg |
1/4 teaspoon white pepper |
1 medium head cauliflower, broken into florets and thinly sliced (about 6 cups) |
1 tablespoon cornstarch |
1/2 cup heavy whipping cream |
2 egg yolks, beaten |
1/2 pound sliced swiss cheese, cut into 4-inch x 1/2-inch strips |
Directions:
1. Quarter one onion; stuff the cloves into the second onion. In a large saucepan, combine water and broth; add onions, leeks, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add cauliflower; simmer, uncovered, for 30 minutes or until vegetables are tender. Remove from the heat.
2. In a small bowl, combine cornstarch and cream until smooth. Stir in egg yolks. Stir in a small amount of hot soup into cream mixture; return all to the pan, stirring constantly. Simmer, uncovered, for 15 minutes. Discard the whole onion.
3. Ladle soup into individual ramekins. Top with cheese strips. Broil 4-6 in. from the heat for 3-5 minutes or until cheese is bubbly. Serve immediately. Yield: 6-8 servings.
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