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
- 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
- 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.
Originally published as Swiss-Topped Cauliflower Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p72
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Reviewed Nov. 8, 2010
"This recepie is realy hardy and tasty!"