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Swiss Topped Cauliflower Soup

Holiday.Cook's picture
Ingredients
  Onions 2 Medium
  Whole cloves 4
  Water 4 Cup (64 tbs)
  Condensed chicken broth 21 Ounce, undiluted (2 cans,10 1/2 ounces each)
  White of leek 3 Medium, sliced
  Carrots 3 Medium, sliced
  Salt 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Cauliflower head 1 Medium, broken into florets and thinly sliced to make 6 cups
  Cornstarch 1 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Egg yolks 2 , beaten
  Sliced swiss cheese 1⁄2 Pound, cut into 4 inch x 1/2 inch strips
Directions

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.
In a bowl, combine cornstarch and cream until smooth.
Stir in egg yolks.
Stir a small amount of hot soup into cream mixture; return all to the pan, stirring constantly.
Simmer, uncov- ered, for 15 minutes.
Discard the whole onion.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Cauliflower
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
75 Minutes
Servings: 
4

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