Cauliflower Gruyere Soup Recipes

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CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE



Cream of Cauliflower Soup With Gruyere Cheese image

Make and share this Cream of Cauliflower Soup With Gruyere Cheese recipe from Food.com.

Provided by lazyme

Categories     Cauliflower

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 leeks, chopped
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 tablespoon garlic, crushed
1 tablespoon fresh thyme or 1 teaspoon dried thyme
3 lbs cauliflower, small florets
4 cups chicken broth
1 cup whipping cream
1 1/2 cups gruyere cheese, finely grated
1 pinch cayenne
chives, finely chopped

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.

CREAMY CAULIFLOWER AND GRUYERE SOUP



Creamy Cauliflower and Gruyere Soup image

Make and share this Creamy Cauliflower and Gruyere Soup recipe from Food.com.

Provided by ddav0962

Categories     Lunch/Snacks

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 508.4, Fat 45.5, SaturatedFat 27.6, Cholesterol 156.2, Sodium 283.7, Carbohydrate 8, Fiber 1.9, Sugar 2.9, Protein 19

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