The Gruyere cauliflower & potato soup is a very tasty soup perfect for these early cool autumn days. In fact, autumn started more than a month ago, but it hasn’t been cold at all and it was only in the last week that temperatures finally dropped.
So what do you do on cool autumn and winter evenings? You make a nice creamy soup or a hot and comforting broth.
But we at IL Club del 27 don’t do ordinary things, we always prepare special recipes, taken from very interesting books. This month the choice fell on “Every season is soup season” by Shelly Westerhausen Worcel, a book full of “soups” for all seasons, just as the title says. You can find all the other proposals in the article on the MTChallenge website.
If, like me, you are a fan of soups, broths, and creamy soups, you can try these very particular recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: French
- Seasonality: Autumn, Winter
- Energy 417.49 (Kcal)
- Carbohydrates 39.48 (g) of which sugars 8.52 (g)
- Proteins 19.75 (g)
- Fat 22.39 (g) of which saturated 9.24 (g)of which unsaturated 4.93 (g)
- Fibers 8.05 (g)
- Sodium 1,432.49 (mg)
Indicative values for a portion of 700 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Gruyere cauliflower & potato soup
- 2.2 lbs cauliflower
- 1.1 lbs potatoes
- 1.5 cups Gruyere cheese (grated)
- 1 yellow onion (chopped)
- 3 cloves garlic
- 4 cups vegetable broth
- 3 tbsps extra virgin olive oil
- 1 tsp lemon juice
- 1 sprig thyme (fresh)
- to taste salt
- to taste black pepper
Tools
- Immersion blender
Preparation of the Gruyere cauliflower & potato soup
Pour the extra virgin olive oil and the finely chopped onion into a large saucepan. Sauté over low heat until soft and transparent. Add the chopped garlic and thyme leaves. Stir carefully, letting it sizzle for a minute.
Add the chopped cauliflower, diced potatoes, and vegetable broth. Let it cook over medium heat until the vegetables are tender. It will take about 20 minutes.
Remove from heat and blend the soup with an immersion blender.
Return to low heat and add the grated Gruyere cheese. Stir carefully until the cheese is completely melted.
Adjust the salt, add lemon juice, and a good grind of pepper.
Serve in individual bowls, garnishing with a little sweet or smoked paprika, some fresh thyme leaves, and, if desired, a splash of fresh cream.
