Recipe Cauliflower Truffle Soup

Cauliflower Truffle Soup

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 cauliflower, including the stalk, chopped
  • 3 cups Gault's Vegetable Stock
  • 1/2 cup cream
  • Pink sea salt flakes and freshly ground pepper
  • Truffle oil for drizzling

Cauliflower Truffle Soup

  1. Using a large pot on moderate heat, add the extra virgin olive oil and gently cook the onion until translucent. Reduce the heat and add the chopped cauliflower and vegetable stock.
  2. Simmer for approximately 10 minutes, stirring occasionally, until the cauliflower is soft.
  3. Allow to cool a little, then transfer to a blender, blend to a smooth consistency.
  4. Before serving, bring soup back up to just boiling and stir in cream. Add salt and pepper to taste.
  5. Serve in soup bowls with a drizzle of truffle oil.