Cauliflower Soup with White Truffle Oil


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Cauliflower Soup with White Truffle Oil

The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.

2 tablespoons (1/4 stick) butter

1 large onion, finely chopped

1 lb. cauliflower florets (about 5 cups)

2 14 1/2-ounce cans low-salt chicken broth

1 tsp white truffle oil* or extra-virgin olive oil

1 tbsp thinly sliced chives

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. Cover and simmer until cauliflower is tender, about 25 minutes.

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.

Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

Serves 6 as a first-course.

Source: 2/99 Bon Appétit

Pat’s notes: This is very good soup. Smooth and delicious. Dinner party quality. Was a nice accompaniment to Butternut Squash Ravioli. I think the truffle oil really makes this soup but a little bit goes a long I buy my white truffle oil at Trader Joes, it's fairly inexpensive there.