Cauliflower Soup drizzled with White Truffle Oil
Cindy Anschutz Barbieri
Ingredients45 m servings 142 cals
- Melt butter in a large cast-iron pot over medium heat. Cook and stir onion in hot butter until tender, about 7 minutes. Add cauliflower and garlic; cook, stirring, until garlic is fragrant and cauliflower starts to soften, 5 minutes. Pour chicken broth, salt, and pepper into cauliflower mixture; cover pot and simmer until cauliflower is tender, about 25 minutes.
- Pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and bring to a simmer. Ladle soup into bowls and drizzle with truffle oil.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 142 calories; 7.7 g fat; 12.3 g carbohydrates; 7.9 g protein; 21 mg cholesterol; 649 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was very tasty. I haven't had truffles before so I am not quite sure what this oil should taste like... it added a slightly earthy musky taste, that I liked. I do have some black truffle s...
As the first person to review this recipe, I tried to make the recipe exactly as written. However, once it was done, it was so thin that I just had to add some cornstarch slurry. The flavour was...