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	<title>Caulifower Gruyere Soup - Revision history</title>
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	<updated>2026-05-08T15:09:32Z</updated>
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	<entry>
		<id>https://babbiskitchen.com/index.php?title=Caulifower_Gruyere_Soup&amp;diff=338&amp;oldid=prev</id>
		<title>Sara: Created page with &#039;Category:Recipes ==Ingredients== *3 Tbsp unsalted butter, divided *1 onion, thinly sliced *1 head cauliflower, broken into small florets *salt and pepper *1/2 Tbsp minced gar…&#039;</title>
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		<updated>2012-12-02T05:28:58Z</updated>

		<summary type="html">&lt;p&gt;Created page with &amp;#039;&lt;a href=&quot;/index.php?title=Category:Recipes&quot; title=&quot;Category:Recipes&quot;&gt;Category:Recipes&lt;/a&gt; ==Ingredients== *3 Tbsp unsalted butter, divided *1 onion, thinly sliced *1 head cauliflower, broken into small florets *salt and pepper *1/2 Tbsp minced gar…&amp;#039;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;[[Category:Recipes]]&lt;br /&gt;
==Ingredients==&lt;br /&gt;
*3 Tbsp unsalted butter, divided&lt;br /&gt;
*1 onion, thinly sliced&lt;br /&gt;
*1 head cauliflower, broken into small florets&lt;br /&gt;
*salt and pepper&lt;br /&gt;
*1/2 Tbsp minced garlic&lt;br /&gt;
*1 quart (4 cups) chicken broth&lt;br /&gt;
*bouquet garni  (3 Italian parsley springs, 1 tarragon spring, 3 thyme springs, 1 bay leaf)&lt;br /&gt;
*1/4 lb grated Gruyere cheese&lt;br /&gt;
*3/4 c heavy cream&lt;br /&gt;
&lt;br /&gt;
==Directions==&lt;br /&gt;
#Melt 2 Tbsp butter in a large saucepan and cook the onion slowly until soft and translucent but not browned.&lt;br /&gt;
#Add the cauliflower, lightly season with salt and pepper, and cook over a low flame for another 10 minutes, stirring occasionally.&lt;br /&gt;
#Add the remaining 1 Tbsp butter.&lt;br /&gt;
#Add the garlic and cook for 5 more minutes, allowing the mixture to lightly brown.&lt;br /&gt;
#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.&lt;br /&gt;
#Remove the bouquet garni.&lt;br /&gt;
#Puree the soup, slowly adding the Gruyere. Add the cream up to about 3/4 c to the desired thickness. Adjust the seasoning.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
==Notes==&lt;br /&gt;
We make this pretty frequently and usually use beef broth or veggie broth instead of chicken, just because that&amp;#039;s what we&amp;#039;ve had on hand (and it&amp;#039;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&amp;#039;ve also made it with romanesco and the flavor is similar. Giles really loves this. :)&lt;br /&gt;
[[User:Sara|Sara]] 05:28, 2 December 2012 (UTC)&lt;/div&gt;</summary>
		<author><name>Sara</name></author>
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