- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 cauliflower, including the stalk, chopped
- 3 cups Gault's Vegetable Stock
- 1/2 cup cream
- Pink sea salt flakes and freshly ground pepper
- Truffle oil for drizzling
Cauliflower Truffle Soup
- Using a large pot on moderate heat, add the extra virgin olive oil and gently cook the onion until translucent. Reduce the heat and add the chopped cauliflower and vegetable stock.
- Simmer for approximately 10 minutes, stirring occasionally, until the cauliflower is soft.
- Allow to cool a little, then transfer to a blender, blend to a smooth consistency.
- Before serving, bring soup back up to just boiling and stir in cream. Add salt and pepper to taste.
- Serve in soup bowls with a drizzle of truffle oil.
