Cauliflowerswisschardandchickensoup Recipes

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SWISS-TOPPED CAULIFLOWER SOUP



Swiss-Topped Cauliflower Soup image

Make and share this Swiss-Topped Cauliflower Soup recipe from Food.com.

Provided by Rhondapalooza

Categories     Cheese

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 345.8, Fat 20.7, SaturatedFat 12.2, Cholesterol 125.9, Sodium 1159.6, Carbohydrate 23, Fiber 4.7, Sugar 8, Protein 19.1

CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP



Cauliflower, Swiss Chard, and Chicken Soup image

Categories     Soup/Stew     Chicken     Pasta     Poultry     Vegetable     Quick & Easy     Low Cal     High Fiber     Low/No Sugar     Winter     Healthy     Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 9

2/3 cup chopped onion
1 teaspoon caraway seeds, crushed lightly
1 teaspoon olive oil
3 cups chicken broth
3 cups water
3 cups 1-inch cauliflower flowerets (about 1 small head)
1/2 cup orzo (rice-shaped pasta)
1 pound skinless boneless chicken breast, cut into 1-inch pieces
4 cups chopped red Swiss chard leaves, washed well and drained

Steps:

  • In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.

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