Cauliflower Gruyere Soup
Yields: 4 - 6 servings | |
Ingredients: | |
1 cup | Spanish onion, chopped |
3 Tbsp. | extra virgin olive oil |
3 | sprigs, fresh thyme |
1 (8 cups) | large cauliflower, cut up into medium sized pieces |
6 cups | low-salt chicken broth |
8 oz.(2 cups) | Le Gruyere cheese, rind removed, shredded |
Salt and pepper to taste |
1. In large sauce pot, cook onions in olive oil over medium high heat until translucent, about 5 minutes. Do not brown.
2. Add thyme and cauliflower, stir, then add chicken stock.
3. Bring to boil, then lower to a simmer and cook for 30 minutes or until cauliflower is very tender and breaks apart easily.
4. Remove from heat, then add cheese and stir
5. Ladle equal parts stock and cauliflower into a blender. Do not fill more than half way full. Puree until smooth and transfer to a clean pot. Continue with remaining soup.
6. Serve immediately or cool and refrigerate. Will keep for 3 days.
*Care should be taken when blending hot liquids. Never fill blender more than half full. Do not tightly close lid, leave slightly ajar and cover with a kitchen towel to avoid splatter.