Cauliflower Truffle Soup
- prep time15 min
- total time 45 min
- serves 2
Courtesy of Chef Tim Cuff of West Oak.
1 small onion, sliced thin
1 heads cauliflower, sliced thin
3 clove garlic, sliced thin
¼ lb(s) butter
1 L vegetable stock
100 mL cream
2 bay leaves
15 mL fish stock
1. In a heavy bottom pot on medium heat, sweat off onions and butter for 10 minutes, making sure not to colour onions.
2. Add garlic and cook for 5 minutes till tender. Add cauliflower and bay leafs, and sweat for another 5 minutes.
3. Pour in vegetable stock and season with salt to taste, bring to simmer. Cook until cauliflower is tender and add cream.
4. After 10 minutes, add fish sauce. Remove bay leafs, and purée soup in blender. Strain through sieve and serve soup with drizzled white truffle oil or fresh shaved truffles on top.