Makes 6-7 cups

INGREDIENTS:

• ⅓ cup unsalted butter
• 1 ½ medium onions, chopped
• 3 garlic cloves, chopped
• 1 ½ head cauliflower, chopped
• 9 fresh thyme sprigs
• 6 cups chicken stock
• Milk as needed
• 4 oz goat cheese
• Salt to taste
• Sliced garlic cloves for frying and garnish
• Herb oil and/or truffle oil
• Pancetta crisped for topping

DIRECTIONS:

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