Creamy Cauliflower and Gruyere Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Another wonderful soup recipe out of Kitchen Seasons Cookbook by Ross Dobson. 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:
1. 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.
2. 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.
3. 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.
4. 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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