Cauliflower Soup with Herbed Goat Cheese

Ingredients

• One 2 1/2-pound head of cauliflower, cored

• 1/4 cup extra-virgin olive oil

• 1 medium leek, white and light green parts only, coarsely chopped

• 1 large garlic clove, minced

• Kosher salt

• 1 large baking potato, peeled and cut into 1-inch pieces

• 3/4 cup dry white wine

• 1 quart chicken stock or low-sodium broth

• 3 thyme sprigs tied in a bundle, plus 1 teaspoon chopped leaves

• 8 brussels sprouts (6 ounces), trimmed and separated into leaves

• 4 ounces cold fresh Crosswind goat cheese, crumbled

• 2 tablespoons snipped chives

• 1/4 cup heavy cream

Instructions

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 brussels sprout leaves each 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. In a small bowl, mix the goat cheese with the chives and chopped thyme.

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 brussels sprout leaves and cauliflower florets. Sprinkle the herbed goat cheese on top and serve hot.