Creamy cauliflower soup with a drizzle of truffle oil

4 servings
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By Food24 November 03 2009
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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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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.

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