SWISS-TOPPED CAULIFLOWER SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Swiss-Topped Cauliflower Soup image

Make and share this Swiss-Topped Cauliflower Soup recipe from Food.com.

Provided by Rhondapalooza

Categories     Cheese

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 medium onions
4 whole cloves
4 cups water
2 (10 1/2 ounce) cans condensed chicken broth, undiluted
3 medium leeks, sliced
3 medium carrots, sliced
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried celery seed
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
1 medium head cauliflower, broken into florets (about 6 cups)
1 tablespoon cornstarch
1/2 cup heavy whipping cream
2 egg yolks, beaten
1/2 lb sliced swiss cheese, cut into 4-inch x 1/2-inch strips

Steps:

  • 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 heat.
  • 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.
  • Ladle soup into individual ramekins. Top with cheese strips. Broil 4-6 inches from the heat for 3-5 minutes or until cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 345.8, Fat 20.7, SaturatedFat 12.2, Cholesterol 125.9, Sodium 1159.6, Carbohydrate 23, Fiber 4.7, Sugar 8, Protein 19.1

There are no comments yet!