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Swiss-Topped Cauliflower Soup

 Swiss-Topped Cauliflower Soup
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
6-8 ServingsPrep: 10 min. Cook: 70 min.

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.

2 of 2

Swiss-Topped Cauliflower Soup (continued)

Directions (continued)

  • 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.