Cauliflower Soup with Truffle Oil and Hazelnuts
Prep time: 30 minServes: 4
Pairs with
Truffle oil's earthy luxury and the soup's silky texture want a white with body — a fine oaked chardonnay or sparkling with some age.
Ingredients
- 1 large cauliflower, in florets
- 1 yellow onion, diced
- 2 garlic cloves
- 50g butter
- 500ml vegetable stock
- 200ml cream
- Truffle oil
- Toasted hazelnuts, chopped
- Chives
- Salt, white pepper
Method
- 11. Sauté onion and garlic in butter for 3 minutes.
- 22. Add cauliflower florets, cook 2 minutes.
- 33. Pour in stock, cook 15 minutes until cauliflower is soft.
- 44. Blend smooth. Stir in cream. Season with salt and white pepper.
- 55. Serve with a drizzle of truffle oil, chopped hazelnuts and chives.