Creamy cauliflower soup with a drizzle of truffle oil

Name: Creamy cauliflower soup with a drizzle of truffle oil
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 15.00 ml butter; 500.00 g cauliflower; 3.00 leeks chopped; 2.00 garlic cloves, peeled and crushed; 1.00 Litres stock chicken; 125.00 ml cream; 0.00 salt and freshly ground black pepper to taste; 0.00 truffle oil

4 servings

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Vegetables

By Food24 November 03 2009

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Creamy cauliflower soup with a drizzle of truffle oil

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Ingredients (8)

15.00 ml	butter
500.00 g	cauliflower
3.00	leeks — chopped
2.00	garlic — cloves, peeled and crushed
1.00 Litres	stock — chicken
125.00 ml	cream
0.00	salt and freshly ground black pepper — to taste
0.00	truffle oil

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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.