#1. In large pot, sauté onion and celery in butter for approximately 5 minutes, or 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.#3. Boil until cauliflower is tender. Turn off heat and using an emulsion blender (or you can carefully transfer to a blender) blend until smooth.#4. 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.