Cauliflower Soup with Gruyère Cheese Time: 35 minutes
1/3 head of cauliflower or 2 - 3 cups small florets
1 onion
2 stalks celery
1 - 1 1/2 cups chicken broth (Start out with 1 cup, after pureeing and adding milk you can add more
if you want it thinner
1/2 tsp dried thyme
1/2 cup shredded Gruyère - 1.5 oz
1/2 cup milk or cream
1 tbs butter
2 tbs freshly grated Parmesan cheese
Chop onion and celery. Cut cauliflower into small florets (leaving small 'stems'). Melt butter in medium saucepan over medium-high heat. Add celery and onion and sauté until tender. Add cauliflower, 1 cup of broth and thyme. Bring to a boil, reduce heat and simmer until cauliflower is tender, 20 - 25 minutes. Puree soup in a blender or using an immersion blender. Return soup to heat, add milk or cream and bring to a simmer. Add more chicken broth if desired. Taste and add salt & pepper if needed. Remove from heat and immediately add cheese, whisking to combine. Ladle into soup plates, sprinkle fresh Parmesan evenly over the top, grind a bit of pepper and serve.
Cooking for Two? Or more?
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