Creamy Cauliflower And Gruyere Soup - cooking recipe

Ingredients

2 tablespoons butter
1 onion, roughly chopped
1 celery rib, chopped
1 small cauliflower, about 2lbs, cut into small pieces
3 quarts vegetables or 3 quarts chicken stock
1 cup heavy cream
2 cups gruyere cheese, grated (plus extra for serving)
sea salt & freshly ground black pepper
chopped parsley, and toasted wholewheat bread to serve

Preparation

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.
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.
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.
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.