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