Cauliflower Gruyère Soup

From The Girl & the Fig Cookbook

Makes: 6 servings
Ingredients

* 3 tablespoons unsalted butter
* 1 onion, thinly sliced
* 1 head cauliflower, broken into small florets
* salt and white pepper
* 1/2 tablespoon minced garlic
* 1 quart chicken stock (4 cups)
* bouquet garni (3 Italian parsley sprigs, 1 tarragon sprig, 3 thyme sprigs, 1 bay leaf)
* 1 cup grated Gruyère cheese
* 2 tablespoons butter (if needed)
* 2 tablespoons flour (if needed)
* 1/4 cup chopped chives

Instructions

1. Melt 2 tablespoons of the butter in a large saucepan and cook the onion slowly until soft and translucent but not browned. Add the cauliflower, lightly season with salt and pepper, and cook over a low flame for another 10 minutes, stirring occasionally so the mixture does not brown. Add the remaining 1 tablespoon butter. Add the garlic and cook for 5 more minutes, allowing the mixture to lightly brown. Add the stock and bouquet garni and bring the mixture to a boil. Once the soup has come to a rolling boil reduce to a simmer, cover, and cook for 25 to 30 minutes. Remove the bouquet garni.
2. Purée the soup. If soup isn't thick enough, prepare a roux with the butter and flour, then add to soup. Add the Gruyère. Adjust the seasoning. Garnish with the chives.

Beverage pairing: Viognier