Cauliflower Gruyère Soup Recipe
Cauliflower is an underrated vegetable. Simply roasted with olive oil, cauliflower is a sophisticated and delicious side dish. Our version of cauliflower soup is enhanced by tangy Gruyère cheese.
Note: If the soup is too thick, you may use either heavy cream or water to think it out.
- 3 tablespoons unsalted butter
- 1 onion, thinly sliced
- 1 head cauliflower, broken into small florets
- Salt and white pepper
- 1/2 tablespoon minced garlic
- 1 quart chicken stock
- Bouquet garni (3 Italian parsley sprigs, 1 tarragon sprig, 3 thyme sprigs, 1 bay leaf)
- 1/4 pound grated Gruyère
- 1/2 cup heavy cream
- 1/4 cup chopped chives
- Melt 2 tablespoons of the butter in a large saucepan and cook the onion slowly until soft and translucent but not browned. Add the cauliflower, lightly season with salt and pepper, and cook over a low flame for another 10 minutes, stirring occasionally so the mixture does not brown. Add the remaining 1 tablespoon butter. Add the garlic and cook for 5 more minutes, allowing the mixture to lightly brown. Add the stock and bouquet garni and bring the mixture to a boil. Once the soup has come to a rolling boil reduce to a simmer, cover, and cook for 25 to 30 minutes. Remove the bouquet garni.
- Using a blender, purée the soup in batches, slowly adding the Gruyère. Add up to about 1/2 cup of the cream to obtain the desired thickness. Adjust the seasoning. Garnish with the chives.
Beverage pairing: Viognier
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