Ingredients (Serves 4-6)
Melt the butter in a pan, add the onion, leek, carrot and bay leaf, cover and cook gently for 2-3 minutes until the vegetables begin to soften – but do not let them brown. Add the cauliflower and cook gently for 4-5 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15-20 minutes, covered, until the cauliflower is very tender. Stir in the thyme leaves.
Purée the soup in a blender until smooth then return to the pan and bring just to the boil. Whisk in the cream and Emmental. Add a pinch of nutmeg, season with salt and freshly ground black pepper and then ladle into warm bowls. Scatter a little of the goat’s cheese over each and serve garnished with sprigs of thyme and a little more freshly ground black pepper.