Creamy cauliflower soup with a drizzle of truffle oil

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 8
Servings 4
Time

Ingredients

  • 15
    ml
    butter
  • 500
    g
    cauliflower
  • 3
    leeks, cleaned and chopped
  • 2
    garlic cloves, peeled and crushed
  • 1
    Litres
    chicken stock
  • 125
    ml
    cream
  • salt and freshly ground black pepper, to taste
  • truffle oil, to drizzle
 

Method

 
Heat the butter in a large saucepan and cook the cauliflower, leeks and garlic until tender.
Pour stock over and simmer until the cauliflower is soft.
Blend with a hand-held blender.
Reheat, season and stir the cream through.
Ladle into bowls ands drizzle with truffle oil.
 

Read more on: sauté
 

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