Swiss-Topped Cauliflower Soup

Ingredients

• 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

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.