Swiss Topped Cauliflower Soup Recipes

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SWISS-TOPPED CAULIFLOWER SOUP



Swiss-Topped Cauliflower Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

2 medium onions
4 whole cloves
4 cups water
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted or 2 cans (14-1/2 ounces) vegetable broth
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 thinly sliced (about 6 cups)
1 tablespoon cornstarch
1/2 cup heavy whipping cream
2 large egg yolks, beaten
1/2 pound 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 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 4-6 in. from the heat for 3-5 minutes or until cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 258 calories, Fat 16g fat (10g saturated fat), Cholesterol 105mg cholesterol, Sodium 623mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein.

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

SWISS-TOPPED CAULIFLOWER SOUP



Swiss-Topped Cauliflower Soup image

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

Provided by Allrecipes Member

Time 1h20m

Yield 6

Number Of Ingredients 16

2 medium onions
4 each 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
½ teaspoon celery seed
½ teaspoon ground nutmeg
¼ teaspoon white pepper
1 medium head cauliflower, broken into florets and sliced
1 tablespoon cornstarch
½ cup whipping cream
2 large egg yolks egg yolks, beaten
½ pound sliced Swiss cheese, cut into 4 inch x 1/2 inch strips

Steps:

  • 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.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 22 g, Cholesterol 130.8 mg, Fat 20.6 g, Fiber 4.5 g, Protein 18.7 g, SaturatedFat 12.1 g, Sodium 1091.3 mg, Sugar 7.4 g

CREAMY CAULIFLOWER SOUP WITH GREENS



Creamy Cauliflower Soup with Greens image

Keep it simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. The cauliflower's texture makes this dairy-free soup creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Yield Makes 8 cups

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
Sea salt
1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
4 1/2 cups filtered water
1/4 cup chopped fresh dill, plus more for garnish
5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
Freshly ground black pepper

Steps:

  • Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
  • Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
  • Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.

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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