Cauliflower soup with brussel sprouts and goat cheese

Instructions

1. Preheat the oven to 375°. Cut one-fourth of the cauliflower into 1/2-inch florets.
2. Coarsely chop the remaining cauliflower.
3. 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 about 5 minutes.
4. Stir in the potato and the chopped cauliflower, then add the wine and cook over high heat until reduced by half about 4 minutes. Add the stock, thyme bundle and bring to a boil. Reduce heat to moderately low and simmer, stirring occasionally, until the vegetables are very tender, about 30 minutes. Discard the thyme bundle.
5. 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. You’ll likely have to remove brussel sprout leaves before cauliflower as they cook way faster.
6. In a small bowl, mix the goat cheese with the chives and chopped thyme.
7. When potato cauliflower mixture has cooled, place in a blender and puree 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 and pepper.
8. Ladle into bowls and top with the roasted brussels sprout leaves and cauliflower florets. Sprinkle the herbed goat cheese on top and serve hot.