CAULIFLOWER GRUYERE SOUP
This easy, homemade cauliflower soup is given decadent, rich flavor and texture thanks to Gruyère cheese and heavy cream.
Provided by EatAndRun
Categories Cauliflower Soup
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
- Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
- Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
- Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
- Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.2 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 9.7 g, Sodium 294.6 mg
ONION AND GRUYERE SOUP
Full of onions and cheese. Serve over thick slices of bread in soup bowls.
Provided by NANCYGREGORY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
- Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
- Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 19.6 g, Cholesterol 82.3 mg, Fat 26.5 g, Fiber 2.4 g, Protein 18.5 g, SaturatedFat 15.8 g, Sodium 543.1 mg, Sugar 9 g
POTATO, BACON, AND GRUYèRE SOUP
Steps:
- In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat. Add onions and sauté over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil.
- Peel potatoes and cut into 3/4-inch cubes. Add potatoes to soup and simmer, covered, 10 minutes.
- In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 minutes.
- In a blender purée Gruyère with 3 cups hot soup broth. Stir purée into soup with Madeira, Worcestershire sauce, and salt and pepper to taste and remove soup from heat. Soup may be prepared up to this point 3 days ahead (cool uncovered before chilling covered). Reheat over low heat but do not let boil.
- Just before serving, stir in parsley.
CREAMY CABBAGE SOUP WITH GRUYèRE
This is a creamy soup that has no cream in it. I can't think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
- Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1100 milligrams, Sugar 10 grams, TransFat 0 grams
WINTER SQUASH SOUP WITH GRUYèRE CROUTONS
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
Categories Soup/Stew Milk/Cream Blender Cheese Vegetable Thanksgiving Lunch Butternut Squash Winter Bon Appétit Fall Halloween Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For soup:
- Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
- Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
- For croutons:
- Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.
WINTER SQUASH SOUP WITH GRUYèRE CROUTONS
Steps:
- make soup
- Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until tender, about 10 minutes. Add the broth, squash, and herbs. Bring to a boil, reduce the heat, cover, and simmer until the squash is very tender, about 20 minutes.
- Working in batches, purée the soup in a blender. Return the soup to the pot. Stir in the cream and sugar. Bring to a simmer and season with salt and pepper.
- make croutons and serve soup
- Preheat the broiler. Butter one side of each bread slice. Arrange the slices, buttered side up on a baking sheet. Broil until golden, about 1 minute. Turn over; sprinkle with cheese, then thyme and sage. Sprinkle with salt and pepper. Broil until the cheese melts, about 1 minute.
- Ladle the soup into bowls. Top each with croutons and serve.
- do ahead
- The SOUP can be made 1 day ahead. Chill. Rewarm over medium heat before serving.
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