Creamy Cauliflower Soup with Truffle Oil
This is a surprisingly delicious soup. It is silky and light, yet creamy and filling all at the same time. The hint of truffle oil at the end is absolutely perfect and takes this soup to the next level. This is a perfect soup for a dinner party or a weeknight meal.
Ingredients
- Ingredients
- 1 medium head of cauliflower cored and cut into 1- inch florets
- 4 tbsp olive oil
- Kosher salt and Freshly cracked black pepper
- 4 tbsp unsalted butter
- 1 medium yellow onion diced
- 3-4 cloves garlic minced
- 2 medium shallots peeled and thinly sliced
- 1 1/2 tbsp coriander ground
- 1 tbsp cumin ground
- 1 cup brandy
- 1 tbsp champagne vinegar
- 7 cups homemade chicken or vegetable stock or low sodium store bought
- 1 cup heavy cream
- 2 tbsp white truffle oil
- 2 tbsp chives chopped
Instructions
- Add the olive oil to a medium sauce pot and heat up. Add in the butter and the onion and saute until softened and slightly caramelized. Season with Kosher salt and black pepper. Add in the garlic and cook until fragrant, 1-2 minutes. Add in the cauliflower and saute for 2-3 minutes. Season again with Kosher salt and black pepper.
- Add in the shallots, coriander and cumin and saute for 2-3 minutes until the spices are toasted and the shallots begin to soften.
- Add in the Brandy and deglaze the pan. Bring to a simmer and simmer until brandy in almost evaporated. Add in the vinegar and simmer to au sec or almost dry.
- Add in the stock and bring the soup to a strong simmer. Simmer the soup for 20-30 minutes or until the cauliflower is softened and the flavors have all combined. Puree the soup either working in batches and adding carefully to a blender or using an immersion blender carefully in the pot you cooked it in. Puree until smooth and then add in the cream and bring the soup back up to a simmer.
- Simmer the soup for another 10-15 minutes or until the soup is creamy and silky. Taste for salt and pepper and add more if needed. Remove from heat and serve hot. Drizzle some white truffle oil and some chopped chives over the soup for garnish. ENJOY!
Notes
**Soup can last for up to five days in the refrigerator or up to 3 months in the freeze. Do not add any truffle oil or chives into the soup you are storing until you go to serve the soup hot.