Cauliflower Soup With White Truffle Oil
From darbar 17 years ago
- 40 minutes to make
- Serves 6
The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.
Ingredients
- 2 tablespoons (1/4 stick) butter shopping list
- 1 large onion, finely chopped shopping list
- 3 garlic cloves, chopped shopping list
- 1 pound cauliflower florets (about 5 cups) shopping list
- 2 14 1/2-ounce cans low-salt chicken broth shopping list
- 1 cup white wine shopping list
- 1 sliced carrot shopping list
- 1 cup half & half shopping list
- 1 tbsp. unsalted butter shopping list
- 1/4 cup of fresh grated pecorino romano cheese shopping list
- 1 teaspoon white truffle oil* or extra-virgin olive oil shopping list
- 1 tablespoon thinly sliced chives shopping list
- *White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets. shopping list
How to make it
- Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower, carrot, garlic and sauté 2 minutes. Add broth, half & half, wine and butter. Cover and simmer until cauliflower is tender, about 30 minutes. Add grated Pecorino Romano cheese.
- 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 with salt and pepper.
- Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
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