• 1 bay leaf
• 1 carrot, peeled and chopped
• 1 large cauliflower, cut into small florets
• 1 leek, chopped
• 1 onion, peeled and chopped
• 1 litre vegetable stock
• 150 ml double cream
• 125g Emmental cheese
• 50g unsalted butter
• 2 tbsps. Thyme leaves + extra to garnish
• Pinch of nutmeg
• Salt & Pepper
• Melt the butter in a pan.
• Add the bay leaf, carrot, leek and onion, cover and cook for 2-3 minutes without letting them vegetables to brown.
• Add the cauliflower and cook gently for 4-5 minutes.
• Pour in the stock, cover the vessel and bring to the boil. Reduce the heat and simmer for 15-20 minutes 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.
• Before serving, garnish each bowl of soup with some grated cheese, thyme and a little more freshly ground black pepper.
Pic courtesy: Pixabay