Cream Of Cauliflower Soup With Truffle Oil And Chives
Indulge in the luxurious velvety smoothness of this creamy cauliflower soup, a comforting bowl of warmth and flavor that will elevate any meal. Savor the delicate balance of leeks and cauliflower perfectly blended with aromatic spices and finished with a touch of truffle oil for a touch of elegance. This soup is a delightful treat that will leave you craving just one more spoonful.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 cups chopped leeks, white portion only,
- rinsed well
- 2 heads cauliflower, outer leaves and stalks
- removed and florets separated into 1-inch
- pieces
- 3 cups unsalted chicken or vegetable stock,
- or canned broth
- 3 cups heavy cream
- 1 bay leaf
- 1/4 tsp. finely ground toasted coriander seeds
- Salt and freshly ground white pepper, to taste
- White truffle oil for serving
- 1/4 cup snipped fresh chives (about 1/4-inch-
- long pieces)
Instructions
- In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
- Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively, using a food processor, puree the soup in batches. Press the soup through a chinois or other fine-mesh sieve set over a clean saucepan or soup pot. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
- Ladle the soup into warmed individual bowls, drizzle each serving with a few drops of truffle oil and garnish with a pinch of chives. Serve immediately.
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