Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  Vegetable Oil
  2                     Leeks, White Part Only -- Chopped
  1 1/2           Cups  Chopped Onions
  1 1/2           Cups  Celery -- Chopped
  1         Tablespoon  Garlic -- Crushed
  1           Teaspoon  Dried Thyme
  3        Tablespoons  Cauliflower -- In Flowerets
  4               Cups  Canned Chicken Broth
  1                Cup  Whipping Cream
  1 1/2           Cups  Gruyere Cheese -- Finely Grated
                 Pinch  Cayenne Pepper
                 Pinch  Chopped Fresh Chives -- For Garnish

Preparation:

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 15 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 with salt and pepper. Ladle into bowls. Sprinkle with chives, if desired, and serve.

Nutritional Information:

234 Calories (kcal); 21g Total Fat; (79% calories from fat); 7g Protein; 5g Carbohydrate; 63mg Cholesterol; 101mg Sodium