Creamy Cauliflower And Gruyere Soup

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.