2cupsImported Gruyère cheeseshredded and divided into 1-1/2 cups and 1/2 cup
Salt and pepper
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.