Caulifower Gruyere Soup

Ingredients

• 3 Tbsp unsalted butter, divided
• 1 onion, thinly sliced
• 1 head cauliflower, broken into small florets
• salt and pepper
• 1/2 Tbsp minced garlic
• 1 quart (4 cups) chicken broth
• bouquet garni (3 Italian parsley springs, 1 tarragon spring, 3 thyme springs, 1 bay leaf)
• 1/4 lb grated Gruyere cheese
• 3/4 c heavy cream

Directions

1. Melt 2 Tbsp butter in a large saucepan and cook the onion slowly until soft and translucent but not browned.
2. Add the cauliflower, lightly season with salt and pepper, and cook over a low flame for another 10 minutes, stirring occasionally.
3. Add the remaining 1 Tbsp butter.
4. Add the garlic and cook for 5 more minutes, allowing the mixture to lightly brown.
5. 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 25-30 minutes.
6. Remove the bouquet garni.
7. Puree the soup, slowly adding the Gruyere. Add the cream up to about 3/4 c to the desired thickness. Adjust the seasoning.

Notes

We make this pretty frequently and usually use beef broth or veggie broth instead of chicken, just because that's what we've had on hand (and it's really good with beef broth). I think this recipe really wants to make a white soup (calls for white pepper, etc), but we never bother with that. We've also made it with romanesco and the flavor is similar. Giles really loves this. :) Sara 05:28, 2 December 2012 (UTC)