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    You are in: Home / Recipes / Swiss-Topped Cauliflower Soup Recipe
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    Swiss-Topped Cauliflower Soup

    Swiss-Topped Cauliflower Soup. Photo by Lori Mama

    1/1 Photo of Swiss-Topped Cauliflower Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Rhondapalooza's Note:

    A hearty supper in wintertime when served with fresh bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

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    Ratings & Reviews:

    • on November 23, 2013

      55

      Nice change from the creamed cauliflower soups. I only used 2 leeks, as mine were fairly large. It did need a tad more salt. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Swiss-Topped Cauliflower Soup

    Serving Size: 1 (408 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.7
     
    Calories from Fat 186
    53%
    Total Fat 20.6 g
    31%
    Saturated Fat 12.2 g
    61%
    Cholesterol 125.8 mg
    41%
    Sodium 1159.5 mg
    48%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 4.7 g
    18%
    Sugars 7.9 g
    31%
    Protein 19.0 g
    38%

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