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Truffle and Cauliflower Soup

Truffle and Cauliflower Soup


1. Remove the green outer leaves from the cauliflowers and roughly chop. Heat the butter and olive oil in a large saucepan, then add in the chopped cauliflower, potato and onion.  

2. Cover and sweat for about 10 minutes over a low heat, stirring occasionally, until the vegetables are softened but not coloured. Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer.  

3. Now simmer, uncovered, for 10-15 minutes until all of the vegetables are soft. Add the cream  and bring up to the boil then remove from the heat. Purée the soup using a liquidizer or hand-held  blender until smooth.  

4. When ready to serve drizzle a small amount of truffle oil on top and enjoy.