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