2 Cups cauliflower florets
1 Tablespoons olive oil
1 Small onion, peeled and diced
2 Cloves garlic, peeled and minced
4 Cups chicken stock (I used low fat, low sodium)
1 Cup milk
2 Tablespoon chopped scallions
1 Cup shredded Gruyere cheese
Salt & pepper to taste
While the cauliflower is roasting, add the olive oil to a large soup pot along with the onion and garlic. Saute on medium heat until very lightly caramelized. Deglaze the pot by whisking in the chicken stock. Add the roasted cauliflower and bring to a boil, cover, lower the heat and simmer for 20 minutes.
Using either a regular or a stick blender, puree the soup as little or as much as you like. Stir in the milk, scallions and cheese and season with salt and pepper. Serve hot and garnish with a little extra cheese and some crumbled bacon, if desired. Makes approximately 8 servings.