Cauliflower Gruyère Bisque
This comforting cauliflower soup is creamy and cheesy and perfect on a cold night. Serve with crackers or warm bread.
Ingredients
- 2 tbsp. butter
- 1 small onion diced
- 1 celery stalk diced
- 1 large garlic clove minced
- 1 small head of cauliflower
- 1 tsp. fresh thyme
- 1/3 cup dry white wine
- 1 quart chicken stock
- 3/4 cup heavy cream
- 2 cups Imported Gruyère cheese shredded and divided into 1-1/2 cups and 1/2 cup
- Salt and pepper
Instructions
- In large pot, sauté onion and celery in butter for approximately 5 minutes, or until onions become translucent. Add garlic and cook one minute longer. Add cauliflower and thyme. Turn heat to high and add white wine. Cook until wine is almost evaporated, then add chicken stock. Turn heat to high and boil until cauliflower is tender.
- Turn off heat. Using an emulsion blender (or carefully transfer to a blender) blend until smooth. Whisk in heavy cream and 1-1/2 cups of Imported Gruyère. Season well with salt and pepper and divide into bowls.
- Sprinkle with remaining Gruyère.
