In pot, sauté onion and celery in butter for 5 minutes until onions become translucent. Add garlic and cook one minute longer. Add cauliflower and thyme.#2 Turn heat to high and add white wine. Cook until wine is almost evaporated, then add chicken stock
Boil until cauliflower is tender. Turn off heat and using an emulsion blender (or you can carefully transfer to a blender) blend until smooth
Whisk in heavy cream and 1 ½ cups of Mifroma® Gruyere. Season well with salt and pepper and divide into bowls. Top with remaining Mifroma® Gruyere
