Prep 20 mins
Cook 1 hr 30 mins
A hearty supper in wintertime when served with fresh bread.
- 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
- 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.
Nice change from the creamed cauliflower soups. I only used 2 leeks, as mine were fairly large. It did need a tad more salt. :)