Creamy Cauliflower and Gruyere Soup
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 onion, roughly chopped
- 1 celery rib, chopped
- 1 small cauliflower, about 2lbs, cut into small pieces
- 3 quarts vegetables or 3 quarts chicken stock
- 1 cup heavy cream
- 2 cups gruyere cheese, grated (plus extra for serving)
- sea salt & freshly ground black pepper
- chopped parsley, and toasted wholewheat bread to serve
directions
- Heat the butter in a saucepan over high heat. Add the onion and celery and cook for 5 minutes, until the onion has softened but not browned.
- Add the cauliflower pieces and stock and bring to a boil. Allow to boil for 25-30 minutes, until the cauliflower is really soft and breaking up in the stock.
- Transfer the mixture to a food processor or blender and process the mixture in batches until smooth. Return the puree to a clean saucepan. Add the cream and cheese and cook over low heat, stirring constantly, until the cheese has all smoothly melted into the soup.
- Season to taste with a little sea salt and black pepper. Serve sprinkled with chopped parsley and extra gruyere, with buttered wholewheat toast on the side.
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RECIPE SUBMITTED BY
ddav0962
Goochland, 86