1Melt 2 tablespoons of the butter in a large saucepan and cook the onion slowly until soft and translucent but not browned. Add the cauliflower, lightly season with salt and pepper, and cook over a low flame for another 10 minutes, stirring occasionally so the mixture does not brown. Add the remaining 1 tablespoon butter. Add the garlic and cook for 5 more minutes, allowing the mixture to lightly brown. 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 to 30 minutes. Remove the bouquet garni.
2Using a blender, purée the soup in batches, slowly adding the Gruyère. Add up to about 1/2 cup of the cream to obtain the desired thickness. Adjust the seasoning. Garnish with the chives.
Beverage pairing: Viognier
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