Cauliflower, Leek, and Gruyere Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 head cauliflower
  • 3 tbs. unsalted butter
  • 3 tbs. olive oil
  • 4 leeks, white and tender green parts, thinly sliced
  • salt
  • 1 chunk Gruyère (about 5 ounces)
  • Vegetable stock, as needed (about 4 cups)
  1. Prep the cauliflower: Remove the outer leaves, cut into large florets, and break apart into small florets with your hands or a knife.
  2. In a soup pot over medium-high heat, melt the butter in the olive oil. When the butter begins to sizzle, add the leeks and a pinch of salt. Sauté the leeks until they begin to wilt, about 5 minutes. Add the cauliflower and another pinch of salt, and cook the cauliflower and leeks until they start to come together, about 3 minutes longer.
  3. Add the gruyere, and give everything a good stir. Add just enough stock to cover the vegetables. Turn the heat down to low, and simmer until the cauliflower is tender, 20 to 30 minutes. At this point, the cheese will have mostly melted.
  4. Taste and adjust the seasoning and serve hot.
The original recipe calls for chicken broth, but I substituted vegetable broth. The original recipe also calls for the addition of one cup of fresh parsley at the end of the cooking, which I omitted.
Recipe by Sprung At Last at