Cauliflower Soup with Truffle Blanc Oil

In Appetizers, RECIPES 2017, Soups & Stews, Truffle Blanc- White Alba Truffle, Vegetables by salts7seas

Cauliflower Soup with Truffle Blanc Oil

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4 tablespoons (1/4 stick) unsalted butter

1 large onion, finely chopped

1 pound cauliflower florets (about 5 cups)

1 c of half and half

1/2 c dry, white wine

28 ounces chicken broth– homemade if possible

  • Take the carcass of a baked Chicken – and submerge in 4 quarts of water, in a Dutch oven, with 4 stalks of celery, a peeled carrot and 1 t.  Trapani or Fleur de Sel sea salt, and cook slowly  on med-low for 2-3 hours until broth is rich in color and fragrance .  Unused chicken broth can be frozen when cooled in zip-bags.
  • Blend 1 teasp. of Truffle Blanc™ White truffle sea salt in 1/4 cup extra-virgin olive oil– mix about 1 hour before soup will be done
  • 1 tablespoon thinly sliced chives
  1. Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth and white wine. Cover and simmer until cauliflower is tender, about 25 minutes.
  2. 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.
  3. Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

Serve with hot, crusty French Bread, and a dry white wine.