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1
Preheat the oven to 375.
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2
On a work surface, cut one-fourth of the cauliflower into 1/2-inch florets.
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3
Coarsely chop the remaining cauliflower.
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4
In a large saucepan, heat 2 tablespoons of the olive oil.
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5
Add the leek, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, 5 minutes.
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6
Stir in the potato and the chopped cauliflower, then add the wine and cook over high heat until reduced by half, 4 minutes.
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7
Add the stock and the thyme bundle and bring to a boil.
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8
Reduce the heat to moderately low and simmer, stirring occasionally, until the vegetables are very tender, about 30 minutes.
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9
Discard the thyme bundle.
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10
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.
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11
Roast for 15 to 18 minutes, stirring each halfway through, until lightly browned and tender.
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12
In a small bowl, mix the goat cheese with the chives and chopped thyme.
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13
In a blender, puree the soup in 2 batches until very smooth.
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14
Return the soup to the saucepan and stir in the cream.
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15
Rewarm over moderate heat, adding water if the soup seems too thick; season with salt.
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16
Ladle into bowls and top with the roasted brussels sprout leaves and cauliflower florets.
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17
Sprinkle the herbed goat cheese on top and serve hot.
