SWISS-TOPPED CAULIFLOWER SOUP

Swiss-Topped Cauliflower Soup image

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

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

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 large egg yolks, beaten
1/2 pound 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 the 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 in. from the heat for 3-5 minutes or until cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 258 calories, Fat 16g fat (10g saturated fat), Cholesterol 105mg cholesterol, Sodium 623mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein.