Creamy cauliflower soup with Gruyère and pesto croutons

(4 servings)


1 tablespoon olive oil

2 medium white onions thinly sliced

1 teaspoon salt

4 garlic gloves minced

1 cup dry white wine

2 heads cauliflower

1 cup grated Gruyère cheese

2 cups chicken stock

2 cups heavy whipping cream


Sauté onions, garlic, and salt for five minutes over medium heat.

Deglaze with white wine and cook until evaporated. Add stock, cream, and cauliflower and simmer until tender, about 30 minutes. Purée in blender until smooth and silky. Season with salt and pepper to taste. If too thick, thin with more stock. While still hot blend in 1 cup Gruyère cheese.


Pesto croutons

Slice a baguette into half-inch cubes and toss lightly with olive oil. Bake at 350 degrees F for 15 minutes until crisp. Right before service, toss with favorite pesto and garnish the soup. Finish with chopped chive and drizzle with olive oil.




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