2 medium onions
4 whole cloves
4 C water
2 (10 1/2 oz.) cans condensed chicken broth
3 medium leeks, white portion only, sliced
3 medium carrots, sliced
1 tsp salt
1 tsp marjoram
1/2 tsp celery seed
1/2 tsp ground nutmeg
1/4 tsp. white pepper
1 medium head cauliflower, broken into florets and thinly sliced
1 Tbsp. cornstarch
1/2 C heavy whipping cream
2 egg yolks, beaten
1/2 pound Swiss cheese, cut into strips
1. Quarter 1 onion; stuff the cloves into the second onion. In a large saucepan, combine, combine water and broth; add onions, leeks, carrots and seasonings. Bring to a boil. Reduce heat and simmer for 15 minutes. Add cauliflower and simmer, uncovered for 30 minutes or until vegetables are tender. Remove from heat.
2. In a small bowl, combine cornstarch and cream until smooth, stir in egg yolks. Stir a small amount of hot soup into the cream mixture. Return all cream mixture into the soup pot, stirring constantly. Simmer, uncovered, for 15 minutes. Discard the whole onion.
3. Ladle soup into individual, oven proof dishes. Top with cheese strips. Broil about 4-6 inches away from heat for 3-5 minutes or until cheese is bubbly. Serve immedietly.