Cauliflower & Gruyère soup topped with fried capers

Cauliflower & Gruyère soup topped with fried capers
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  • Serves8 cups
  • Prep time15 mins
  • Cook time30 mins
  • Timeout30 mins
  • FreezingFreezes well


  • 1 tablespoon of butter
  • 1 yellow onion, chopped roughly
  • 4 cups of cauliflower
  • 1 yellow flesh potato, peeled and diced
  • 5 cups of chicken broth
    Replacement options

    of vegetable broth

  • 1 tablespoon of sherry vinegar
  • 1 cup of gruyère cheese, grated
    Replacement options

    of emmenthal or Valbert

  • 1/4 de cup of 35 % cream
  • Salt & pepper, as preferred
  • 1/4 cup of capers, rinsed and strained
  • 1 teaspoon of vegetable oil


  1. Melt the butter in a large pot then soften the onion and cauliflower for 8 to 10 minutes, browning them.
  2. Add the potato, chicken broth and sherry vinegar. Bring to a boil then simmer on low heat for 15 minutes.
  3. Blend the soup with the grated cheese and cream then season.
  4. Mix the capers and vegetable oil in a bowl. Cook in the microwave for about 2 minutes (read the intro first).
  5. Serve the soup topped with the capers.

Tips & tricks

Can be frozen without the cream

Recipe published on August 19, 2018