Cauliflower Soup with Tuffle Oil

When I was out in Iowa visiting my friends Tracey and Clay, Clay and I talked about a ton of recipes. So one night he fixed this cauliflower soup. I loved it. I'm a huge fan of cauliflower. When I got home I decided I needed to make it for Dean, so last week I did. It was awesome!

I did use the truffle oil on top - but here are a couple of tips about truffle oil. Truffle oil is for flavoring, it's not for cooking like olive oil. It is sort of expense (1.2 ozs = $13.00) but you only use a little, and I mean little bit of it. It is very pungent and "a little dab will do ya." In the picture above I actually used a little too much, so be very careful when flavoring with it.

The recipe came for one of Clay's favorite websites - Epicurious.com.


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 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives

*White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets.

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.
Bon Appétit
February 1999