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Cauliflower and Emmental Soup

Serves 4 – 6
Prep: 5 mins
Cook: 20 mins

• 60g (2 oz) unsalted Président butter
• 1 onion, finely chopped
• 1 leek, finely chopped
• 1 carrot, peeled and finely chopped
• 1 bay leaf
• 1 large cauliflower, cut into small florets
• 1 litre (1 3/4 pints) vegetable stock
• 2 tbsp thyme leaves, plus extra sprigs to garnish
• 150ml (5 fl oz) double cream
• 125 g (4 1/2 oz) Président Emmental, grated
• 100g (3 1/2 oz) Président Goat’s Cheese log, rind removed and crumbled (available from deli counter)

1. Melt the butter in a saucepan and add the onion, leek, carrot and bay leaf. Cover and cook gently for 2-3 minutes, until the vegetables begin to soften. Do not let them brown. Add the cauliflower florets and cook gently for a further 4-5 minutes.
2. 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.
3. Purée the soup in a blender until smooth and return to the saucepan and bring just to the boil. Whisk in the cream and Emmental.
4. Season with nutmeg, salt and pepper and then ladle into bowls. Scatter a little of the goat’s cheese over each soup and garnish with thyme and little more black pepper.