Cauliflower Bisque with Smoked Gouda

 

It is soup weather, this decadent, silky soup is great for guests and kids.

2 T butter

1 cup chopped leeks

1/2 c chopped celery

2 garlic cloves chopped

1 head of cauliflower, chopped

3 cups chicken or vegetable broth

1/2 c half and half

1/2 t salt

white pepper to taste

2 c shredded smoked Gouda cheese

 

melt butter in a large pot or dutch oven, add leeks, celery and garlic, saute until leeks and celery are soft, about 8 minutes, add cauliflower and saute for 2 minutes more.

 

add broth and bring to a boil, reduce to a simmer and cook uncovered for 20 minutes or until cauliflower is tender. Puree mixture in a large blender. Return to pot add cream, 1 1/2 c cheese, salt and pepper. cook over low until cheese is melted. Ladle into bowls and garnish with remaining cheese.

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