Cauliflower Soup with Herbed Goat Cheese

Ingredients:

1 2 ½ pound head of cauliflower (cored)

¼ cup extra-virgin olive oil

1 garlic clove (minced)

1 leek (coarsely chopped)

¾ cup dry white wine

1 large potato (peeled and cut into small pieces)

1-quart chicken stock or low-sodium broth

4 oz goat cheese (crumbled)

3 sprigs of thyme (tied in a bundle) and 1 tsp chopped

¼ cup heavy cream

8 brussel sprouts, 6 oz ( trimmed and separated into leaves)

2 tbsp chives

Salt

Directions: 

1. Preheat the oven to 375°. On a work surface, cut one-fourth of the cauliflower into 1/2-inch florets. Coarsely chop the remaining cauliflower.

2. In a large saucepan, heat 2 tablespoons of the olive oil. Add the leek, garlic, and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Stir in the potato and the chopped cauliflower, then add the wine and cook over high heat until reduced by half, 4 minutes. Add the stock and the thyme bundle and bring to a boil. Reduce the heat to moderately low and simmer, stirring occasionally, until the vegetables are very tender, about 30 minutes. Discard the thyme bundle.

3. Meanwhile, at either end of a large rimmed baking sheet, separately toss the cauliflower florets and brussel sprout leaves with 1 tablespoon of olive oil and season with salt. Roast for 15 to 18 minutes, stirring each halfway through, until lightly browned and tender. Mix the goat cheese with the chives and chopped thyme in a small bowl.

4. In a blender, puree the soup in 2 batches until very smooth. Return the soup to the saucepan and stir in the cream. Rewarm over moderate heat, adding water if the soup seems too thick; season with salt. Ladle into bowls and top with the roasted brussel sprout leaves and cauliflower florets. Sprinkle the herbed goat cheese on top and serve hot.

Cook Time: 50 minutes

Servings: 4-6

**Can be stored in the refrigerator for 3 days**

Source: https://www.foodandwine.com/recipes/cauliflower-soup-herbed-goat-cheese 

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