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A decadent, rich cauliflower soup topped with crispy Brussels sprout leaves, cauliflower florets and herbed goat cheese.

Cauliflower Soup with Herbed Goat Cheese

A decadent, rich cauliflower soup topped with crispy Brussels sprout leaves, cauliflower florets and herbed goat cheese.

Course Soup
Cuisine French
Keyword Cauliflower Soup
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

  • One 2 1.2 lb head of cauliflower cored
  • 1 medium leek white and light green parts only, coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 1 large garlic clove minced
  • kosher salt
  • 1 large barking potato russett, peeled and cut into 1-inch pieces
  • 3/4 cup dry white wine
  • 1 qt. chicken/vegetable stock preferably low sodium
  • 3-5 thyme sprigs tied in bundle plus 1 tsp freshly chopped
  • 8-10 brussels sprouts trimmed and separated into leaves
  • 4 oz. cold fresh goat cheese crumbled
  • 2 tbsp. snipped chives
  • 1.4 cup heavy cream

Instructions

  1. Preheat the oven to 375.
  2. Cut one-fourth of the cauliflower into 1/2-inch florets. Coarsely chop the rest.
  3. In a large saucepan, heat 2tbsp of the olive oil. Add the leek, garlic and pinch of salt and cook over moderate heat.
  4. Stir occasionally, until softened, usually 5 minutes.
  5. Stir in the potato and cauliflower, then add the wine and cook over high heat until it's reduced by half, about 4 minutes.
  6. Add the stock and thyme bundle and bring to a boil.
  7. Reduce the heat to low and simmer, stirring occasionally, until tender, about 30 minutes.
  8. Discard the thyme bundle.
  9. While base is cooking, grab a large rimmed baking sheet. Separately, toss the cauliflower florets and brussels sprout leaves with 1 tbsp each of olive oil and season with salt.
  10. Roast for 15-18 minutes, stirring halfway through. Roast until lightly browned and tender.
  11. In a small bowl, mix the goat cheese, chives and chopped thyme.
  12. In a blender, puree the soup in 2-3 batches until very smooth. Remember to start at a low speed!
  13. Return the soup to the saucepan and stir in the cream.
  14. Rewarm over moderate heat, adding water if it starts to thicken. Season with salt.
  15. Ladle into your bowls and tops with the roasted brussels sprout leaves and cauliflower florets.
  16. Sprinkle the yummy herbed goat cheese and serve hot.

Recipe Notes

When roasting the cauliflower and brussels sprouts, put each on a different side of the baking sheet to avoid burning one or the other. They each bake at different speeds.

Start on a low speed with the blender.