Swiss Topped Cauliflower Soup 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 SOUP



Cauliflower Soup image

Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Steps:

  • In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

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