Description
Stacey from Mincoff Cafe came up with this recipe. It is delicious and very easy to make. Enjoy!
Scale
Ingredients
- 1 Pounds Cooked Cauliflower (5-6 cups chopped)
- 3/4 Cups Celery (2-3 stalks)
- 1 Cloves Garlic (minced)
- 1/2 Cup Gruyere Cheese (plus more for garnish
- 1/2 Cup Milk (whole)
- 1/2 Cup Heavy Cream
- 2 Cups Chicken Stock (or vegetable stock)
- Pinch of nutmeg
- 1 Tablespoons Butter
- 1 Tablespoons Olive Oil
- Salt and White or Black Pepper to Taste (white pepper is prettier for this dish)
- Cooked Circle B Ranch Hickory Smoked Bacon (chopped for garnish)
- Green Onions (for garnish)
Instructions
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Melt butter and oil in dutch oven or soup pot on med/high heat.
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Sauté onions and celery seasoned with a little salt until tender (about 8-10 minutes), then add the minced garlic and cook for 1 more minute.
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Pour the cream into the pan, add the cauliflower and the stock. Cook on med/high to high for about 5 minutes.
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Add the milk, nutmeg, white pepper and continue to cook (but not a hard boil or it will get grainy) until the cauliflower is tender and the soup has thickened up a bit (about 2 minutes).
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Stir in the shredded cheese and add more seasoning if you need to. If it gets too thick, just add more milk or stock.
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Garnish with bacon, green onions and more cheese or even a different cheese (like cheddar) if you desire.
