Swiss Topped Cauliflower Soup
|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|
|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|
|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|
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.