- 3 tablespoon olive oil
- 2 leeks, chopped
- 3/4 cup celery, chopped
- 2 cloves garlic, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 3 bay leaves
- 1 1/2 lbs head of cauliflower, florets and stems
- 2 cups chicken broth
- 3/4 cup milk
- 4 oz cup gruyere cheese, grated or finely chopped
- pinch cayenne
- chopped chives, for garnish
Drizzle the cauliflower florets with 1 T olive oil and roast in hot oven
Heat remainder of oil in heavy bottomed pot over medium heat.
Add leeks, celery, garlic, tarragon and thyme and saute until leeks are soft, about 10 minutes.
Add cauliflower stems and saute until just soft, about 10 minutes.
Add chicken broth and bay leaves
Bring to boil; reduce heat, cover and simmer 15 minutes.
Add milk and simmer 15 minutes (do NOT boil).
Add about 2/3 of the roasted cauliflower
Remove the bay leaves!
Working in batches, puree soup in blender until smooth or use stick blender
Return soup to pot and bring to simmer.
Whisk in Gruyere cheese and cayenne; stir until smooth.
Add reserved roasted florets
Season soup to taste with salt and pepper.
Ladle into bowls.
Sprinkle with chives, if desired, and serve.