Cauliflower Gruyere Cheese Soup Recipes

CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE

Steps:

• Heat oil in heavy large pot over medium heat.
• Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes.
• Add cauliflower and saute until just soft, about 10 minutes.
• Add chicken broth.
• Bring to boil; reduce heat, cover and simmer 16 minutes.
• Add cream and simmer 15 minutes.
• Working in batches, puree soup in blender until smooth.
• Return soup to pot and bring to simmer.
• Whisk in Gruyere cheese and cayenne.
• Season soup to taste wtih salt and pepper.
• Ladle inot bowls.
• Sprinknle with chives, if desired, and serve.

CAULIFLOWER AND GRUYERE SOUP

Steps:

• In a large saucepan, heat oil on medium. Cook onion for 5 minutes, until soft. Add cauliflower and potato and stir for 2 minutes, until coated. Add stock and bring to boil. Reduce heat to low and simmer 20-25 minutes, until vegetables are tender. Season to taste.
• Preheat oven grill on high. Cool soup slightly; blend until smooth in a blender or food processor. Return to pan and stir through 1 cup of gruyere. Reheat soup on low.
• Toast one side of baguette slices under grill for 1 minute, until just dry. Sprinkle remaining gruyere over untoasted side of bread slices and return to grill for another 3 minutes, until cheese is golden and melted. Ladle hot soup into cups or bowls and top each with a grilled cheese toast to serve.

CREAMY CAULIFLOWER AND GRUYERE SOUP

Steps:

• 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.

CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
• Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE

Steps:

• 1. Heat oil in heavy large pot over medium heat. Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes. Add cauliflower and saute until just soft, about 10 minutes. Add chicken broth. Bring to boil; reduce heat, cover and simmer 16 minutes. Add cream and simmer 15 minutes.
• 2. 2. Working in batches, puree soup in blender until smooth. Return soup to pot and bring to simmer. Whisk in Gruyere cheese and cayenne. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle with chives, if desired, and serve.

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

CAULIFLOWER CHEESE SOUP

Steps:

• Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
• Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.