Cauliflower and Gruyère Soup

Total time: 35 minutes
    This is a lovely, creamy soup. It gets quite thick after you stir in the cheese so I keep a bit of hot broth on hand to thin it to the right consistency. The fresh Parmesan adds a distinctive nutty taste.

 Ingredients:

• 1/3 head of cauliflower, about 2 cups small florets 
• 1/2 onion
• 2 ribs celery
• 2 1/2 cups (20oz, 600ml) chicken broth  (Start with 1 1/2 cups, after pureeing and adding milk, add more stock if you want it thinner)
• 1/2 tsp dried thyme
• 1/2 cup (2 oz, 60gr) shredded Gruyère
• 1/2 cup (4oz, 120ml) milk or cream
• 1 tbs butter
• 2 tbs freshly grated Parmesan cheese
• 1/2 tsp paprika

 Instructions:

• 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, about 5 minutes. 
• Add cauliflower, 1 1/2 cups of broth and thyme. 
• Bring to a boil, reduce heat and simmer until cauliflower is tender, 20 - 25 minutes. 
• Purée 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. 
• Reduce heat and add cheese, whisking to combine.  Do not let it boil or the cheese may separate.  Add more hot broth if needed. 
• Ladle into soup plates, sprinkle fresh Parmesan, paprika evenly over the top and serve.