Cream of Cauliflower Cheese Soup

    Cream of Cauliflower Cheese Soup


    98 people made this

    About this recipe: This soup is ultra-creamy. Steamed cauliflower is pureed with sauteed leek, onion and carrots, then blended with milk, cream and Gruyere cheese. It's perfect for the cold winter months. Serve with fresh bread.

    Serves: 12 

    • 75g unsalted butter
    • 1 leek, chopped
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1 teaspoon dried tarragon
    • 1/2 teaspoon dried thyme
    • 4 tablespoons plain flour
    • 250ml dry white wine
    • 1.5 litres chicken stock
    • salt to taste
    • 1/4 teaspoon freshly ground white pepper
    • 1 head cauliflower, broken into small florets and steamed
    • 250ml milk
    • 250ml whipping cream
    • 275g Gruyere cheese, grated

    Prep:20min  ›  Cook:50min  ›  Extra time:1hr10min  ›  Ready in:2hr20min 

    1. Melt the butter in a stock pot over medium high heat. Add leek, onion and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
    2. Puree the soup in batches in a liquidiser and return to the pot. Stir in the milk, cream and Gruyere. Gently heat just until heated through and the cheese has melted

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