Ingredients

• ⅓ cup unsalted butter
• 1 1/2 medium onions, chopped
• 3 garlic cloves, chopped
• 1 1/2 heads cauliflower, chopped
• 9 fresh thyme springs
• 6 cups chicken stock
• 4oz goat cheese
• Salt to taste
• Slice garlic cloves for frying and garnish
• Herb oil and/or truffle oil
• Pancetta crisped for topping
• Milk, as needed

Directions

1. Melt butter in a large soup pot over medium high heat.
2. Add onions and cook until soft, but not brown. Stir in cauliflower garlic, and thyme sprigs, and cook for just a few minutes.
3. Pour in all chicken stock. and cover. Reduce heat to simmer and cook until cauliflower is soft, about 20 minutes.
4. Remove the pot from heat and discard thyme sprigs.
5. Blend until smooth with an immersion blender, or transfter to a blender and puree.
6. Add goat cheese and milk, blend again. Add more milk to get desired consistency.
7. Add half of the milk and goat cheese, blend again. Add more milk to desired consistency.
8. Season and serve with herb or truffle oil and crisped pancetta.