Creamy Cauliflower And Gruyere Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 tablespoons butter
• 1 onion, roughly chopped
• 1 celery rib, chopped
• 1 small cauliflower, about 2lbs, cut into small pieces
• 3 quarts vegetables or 3 quarts chicken stock
• 1 cup heavy cream
• 2 cups gruyere cheese, grated (plus extra for serving)
• sea salt & freshly ground black pepper
• chopped parsley, and toasted wholewheat bread to serve

Recipe

• 1 heat the butter in a saucepan over high heat. add the onion and celery and cook for 5 minutes, until the onion has softened but not browned.
• 2 add the cauliflower pieces and stock and bring to a boil. allow to boil for 25-30 minutes, until the cauliflower is really soft and breaking up in the stock.
• 3 transfer the mixture to a food processor or blender and process the mixture in batches until smooth. return the puree to a clean saucepan. add the cream and cheese and cook over low heat, stirring constantly, until the cheese has all smoothly melted into the soup.
• 4 season to taste with a little sea salt and black pepper. serve sprinkled with chopped parsley and extra gruyere, with buttered wholewheat toast on the side.