0 recipes from contoocook and beyond


2 tbsps. veggie oil
2 weeks (white part only) chopped (about l-3/4 cups)
l-l/2 cups chopped onions
l-l/2 cups chopped celery
l tbsps. crushyed garlic
l ttsp. dried thyme
3 lbs. cauliflower (about 2 heads) cut into smalll florets
4 cups canned chicken broth
l cup whipping cream
l-l/2 cups (about 4 ozs.) grated Gryere cheese
pinch of cayenne pepper
Heat oil in heavy large pot over med. heat. Add leeks, onions, celery, garlic and thuyme and saute until onions are translucent, about l0 mins. Add cauliflower and saute until just soft, about l0 mins. Add chicken broth. Bring to boil, reduce heat, cover and simmer l5 mins. Add cream and simmer l5 mins. Working in batches puree in blender until smooth. Return soup to pot and bring to simmer. Whisk in Gruyere cheese and cayenne. Season with salt and pepper. Ladle into bowls. Sprinkle with chives if desired. Serves 6 Bon Appetit nov. l998

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