Truffle Cauliflower Soup
Preperation time
20 mins
This quick and simple recipe is perfect for cold Winter days. Add a drizzle of Truffle Oil, and top with Fresh Black Truffle, to transform this warm creamy dish into pure indulgence.
Ingredients:
- 1Head of Cauliflower (roughly cut into florets)
- 2Onions (peeled and roughly chopped)
- 2 ClovesGarlic (chopped)
- 1Leek (roughly chopped and washed)
- 4 cups ofChicken or Vegetable stock
- 1 Large handful of Shredded Cheese ie. Pecorino Romano or Manchego
- 1 tbsOlive Oil
- 2 tspSalt & Pepper
- 15gFresh Black Truffle
Instructions:
- Heat 1 Tbs Olive Oil in a large stock pot and sauté onions and leeks until tender.
- Add Cauliflower and garlic and sauté for a further 2 minutes.
- Pour in Chicken Stock, just enough to cover the vegetables, bring to a boil, then reduce heat to simmer for 20 minutes, until vegetables are soft enough to blend.
- Remove from heat, and blend using a stick blender or a food processor until smooth.
- Return soup to pot (if necessary) and add shredded Cheese, and season to taste.
- Top with freshly shaved Black Truffle and drizzle with Truffle Oil. Serve immediately.
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