Swiss-Topped Cauliflower Soup

SUBMITTED BY: C. C. McKie

"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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PREP TIME	10 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 medium onions
4 whole cloves
4 cups water
2 (10.5 ounce) cans condensed chicken broth, undiluted
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 sliced
1 tablespoon cornstarch
1/2 cup 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 he 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 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.