Cauliflower Soup for 6

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Cauliflower Soup

 

2 medium onions

4 whole cloves

4 cups water

2 cans (14-1/2 oz. ea.) vegetable broth

3 medium leeks (white portion only), sliced

3 medium carrots, peeled and thinly sliced

1 tsp. salt

1 tsp. dried marjoram

1/2 tsp. celery seed

1/2 tsp. ground nutmeg

1/4 tsp. ground white pepper

6 cups (1 medium head) cauliflower, broken into florets and thinly sliced

1 TB cornstarch

1/2 cup heavy whipping cream

2 egg yolks, beaten

1/2 lb. sliced Swiss cheese, cut into 1/2 " x 4 " strips

 

Quarter one onion; stuff the cloves into the second onion.

 

In a large sauce pan, 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 to 6 inches from the heat for 3 to 5 minutes or until cheese is

bubbly. Serve immediately. 

 

Yield:  6 to 8 servings.