- 2 tablespoons vegetable oil
- 1 cup chopped Celery
- 1 1/2 cups chopped yellow Onions
- 2 chopped Leeks (white and pale green only)
- 1 tablespoon finely minced Garlic
- 1/2 teaspoon dried Thyme
- 3 pounds Cauliflower
- Homemade chicken broth
- Freshly grated nutmeg
- 1 cup heavy cream
- 4 ounces grated Gruyère
- Pinch of Cayenne Pepper
- Salt and pepper to taste
- Optional: finely chopped fresh Chives
Heat the oil in a heavy soup pot. Sauté the Celery, yellow Onions and Leeks for about 5 minutes. Add the Garlic and Thyme and sauté for another 5 minutes, stirring constantly to prevent the Garlic from over-browning. Chop the Cauliflower into equally sized florets and drop into the pot. Cover the Cauliflower with chicken broth and stir. Bring to a boil, cover and simmer for 15 minutes. Stir, and simmer for another 15 minutes until the Cauliflower is quite soft.
In batches, purée the soup in a blender, pouring the purée into another soup pot. Add the heavy cream, grated Gruyère, Cayenne and salt and pepper to taste, whisking to blend. Serve piping hot with an optional dusting of finely chopped fresh Chives.