1 yellow onion
3 cloves garlic
1 1/2 T fresh thyme leaves
2 large heads of cauliflower
1 – 1 1/2 C dry white wine
8 C chicken or vegetable stock
1/2 C whole yoghurt
6 oz goat cheese
kosher salt and pepper to taste
Cut the cauliflower into florets, wash, and place in a roasting pan. Toss with olive oil, kosher salt and pepper. Roast on 400F or under the broiler until browned, fragrant, and quite soft.
Meanwhile sauté the onion and garlic in olive oil and a little butter, seasoning with kosher salt and freshly ground black pepper. Pick the thyme leaves from their stems and chop finely. Add to the onion and garlic, cook for about a minute and then add in the wine. Cook the wine down until reduced by 1/2 – 2/3, and then add in the stock. Once the cauliflower is quite soft, and well browned, add it to the soup and cook for a few minutes longer – make sure to check the level of salt. Depending on what sort of stock you use, the amount of salt you will need to add will vary greatly. I use unsalted chicken/vegetable stock.
Next ladle the soup into your blender and blend until very smooth, adding in the yoghurt and goat cheese to one of the batches. Once you’ve blended all the soup, return in to the soup pot to heat back up. Check one final time for seasoning, and then serve. You could garnish this with some finely chopped thyme and a slight drizzle of your best tasting extra virgin olive oil.