Cream of Cauliflower Soup with Gruyere Cheese

★★★★★ 1 Review
lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

From the Four Seasons Hotel, Beverly Hills. This sounds really good.

serves 6
prep time 15 Min
cook time 45 Min
method Stove Top


  •   2 Tbsp
    vegetable oil
  •   2
    leeks, chopped
  •   1 1/2 c
    onions, chopped
  •   1 1/2 c
    celery, chopped
  •   1 Tbsp
    garlic, crushed
  •   1 Tbsp
    fresh thyme, or 1 tsp dried
  •   3 lb
    cauliflower, small florets
  •   4 c
    chicken broth
  •   1 c
    whipping cream
  •   1 1/2 c
    gruyere cheese, finely grated
  •   pinch
    chives, finely chopped

How To Make

  • 1
    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.
  • 2
    2. 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 with salt and pepper. Ladle into bowls. Sprinkle with chives, if desired, and serve.

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