Appetizers & Soups

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Cauliflower Soup with Truffle Oil

Difficulty:Easy
Prep Time:15 Minutes
Cook Time:35 Minutes

Ingredients

  • ■   Organic Vegetable Broth
  • ■   Truffle Infused Oil
  • ■   ground White Peppercorns

Description

• 2 tablespoons (1/4 stick) butter • 1 large onion, finely chopped • 1 pound cauliflower florets (about 5 cups) • 8 cups diluted Organic Vegetable Broth • 1 teaspoon white truffle Infused Oil • Sea Salt and freshly ground White Peppercorns, to taste • 1 tablespoon thinly sliced chives Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes. Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste Ladle soup into bowls. Drizzle Truffle Oil over. Garnish with chopped chives. Recipe adapted from www.epicurious.com

  • 1. Melt butter in heavy large pot over medium heat.
  • 2. Add onion and sauté until tender, about 8 minutes.
  • 3. Add cauliflower and sauté 2 minutes.
  • 4. Add Organic Vegetable Broth.
  • 5. Cover and simmer until cauliflower is tender, about 25 minutes.
  • 6. Working in batches, transfer soup to blender and purée until smooth.
  • 7. Return soup to pot.
  • 8. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
  • 9. Bring soup to simmer.
  • 10. Season to taste with Trapani Sea Salt and freshly ground White Peppercorns.
  • 11. Ladle soup into bowls.
  • 12. Drizzle Porcini Oil over.
  • 13. Garnish with chives.
  • 14. Recipe adapted from www.epicurious.com
  • 15. Photo courtesy of www.honestcooking.com

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