- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- 5 cups cauliflower florets
- 2 cloves garlic, chopped
- 6 cups low-sodium chicken broth
- 1 teaspoon sea salt
- 3/4 teaspoon ground black pepper
- 1 teaspoon white truffle oil
- Melt butter in a large cast-iron pot over medium heat. Cook and stir onion in hot butter until tender, about 7 minutes. Add cauliflower and garlic; cook, stirring, until garlic is fragrant and cauliflower starts to soften, 5 minutes. Pour chicken broth, salt, and pepper into cauliflower mixture; cover pot and simmer until cauliflower is tender, about 25 minutes.
- Pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and bring to a simmer. Ladle soup into bowls and drizzle with truffle oil.
03/25/2018
recipepes.com
Cauliflower Soup drizzled with White Truffle Oil, recipe
PT15M
PT1H
5
455 calories
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