Swiss-Topped Cauliflower Soup Recipe

Swiss-Topped Cauliflower Soup Recipe photo by Taste of Home

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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

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Swiss-Topped Cauliflower Soup Recipe

Prep: 10 min. Cook: 70 min.

Yield: 6-8 Servings

10 70 80

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

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 258 calories, 16 g fat (10 g saturated fat), 105 mg cholesterol, 623 mg sodium, 16 g carbohydrate, 4 g fiber, 13 g protein.

Originally published as Swiss-Topped Cauliflower Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p72