ROASTED CAULIFLOWER SOUP WITH TRUFFLE EVOO
ROASTED CAULIFLOWER SOUP WITH TRUFFLE EVOO
Rated 5.0 stars by 1 users
Category
Soup
Prep Time
15 minutes
Cook Time
45 minutes
Rich decadent Truffle EVOO gives an earthiness to this soup that marries perfectly with the cauliflower. A simple and delicious winter meal.
Pukara Estate
Ingredients
- 1 whole cauliflower
- 1 bay leaf
- 1L chicken or vegetable stock
- 5 sprigs of thyme
- 1 cup cream
- 4 tbls Pukara Estate Truffle Olive Oil, plus extra for serving
- 1 brown onion, roughly chopped
- 1 leek, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 medium potato, quartered
- 1 tbls butter
- pinch of nutmeg
- Chopped parsley or chives for serving
Directions
- Pre-heat oven to 200C. Slice the cauliflower florets into smaller pieces, place in a large roasting tin and coat with 3 tablespoons of Truffle EVOO. Sprinkle with chopped thyme leaves, season and roast for 25 minutes or until just turning golden.
- Meanwhile, in a large soup pot place the remaining truffle EVOO, butter and heat gently. Add the chopped leek, onion and garlic. Fry until soft and then add potato and cook for a further 5 minutes, stirring occasionally.
- Add stock, bay leaf and simmer gently. Add cauliflower once ready and keep simmering for a further 20 minutes.
- Remove bay leaf and use a stick blender to blend until it reaches a smooth consistency. Be careful, as it will splash back. Add the cream, nutmeg, season to taste and reduce for a further 5 minutes.
- Serve into bowls, top with chopped herbs and a good drizzle of truffle EVOO. This soup is great finished with sprinkle of our Oak Smoked Salt Flakes!
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