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Cauliflower Soup, Cream Of With Gruyere


Course : Soups
Serves: 8
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Ingredients:


2 Tablespoons Vegetable Oil

2 medium 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 florets

4 Cups Canned Chicken Broth

1 cup Whipping Cream

1 1/2 Cups Gruyere Cheese -- Finely Grated

1 dash Cayenne Pepper

1 dash Chopped Fresh Chives -- For Garnish
 

Preparation / Directions:


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

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