Cauliflower Gruyère Soup
The Girl & the Fig Cookbook
Cauliflower is an underrated vegetable. Simply roasted with olive oil, cauliflower is a sophisticated and delicious side dish. Our version of cauliflower soup is enhanced by tangy Gruyère cheese.
Learn how to make Bouquet Garni, the herbs that add more flavor to the soup.
Note: If the soup is too thick, you may use either heavy cream or water to think it out.
- 3 tablespoons unsalted butter
- 1 onion, thinly sliced
- 1 head cauliflower, broken into small florets
- Salt and white pepper
- 1/2 tablespoon minced garlic
- 1 quart chicken stock
- Bouquet garni (3 Italian parsley sprigs, 1 tarragon sprig, 3 thyme sprigs, 1 bay leaf)
- 1/4 pound grated Gruyère
- 1/2 cup heavy cream
- 1/4 cup chopped chives
- 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
This recipe, while from a trusted source, may not have been tested by the CHOW food
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