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Chilled Cauliflower Soup with Truffle Oil
A rich, luxurious (vegan!) cauliflower soup with white truffle oil.
Servings 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 head cauliflower cored and chopped
- 4 cups low-sodium vegetable broth
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2 slices white sandwich bread crusts removed
- 1/2 teaspoon white truffle oil
- Chopped chives for garnish
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Add the cauliflower, vegetable broth, salt, and pepper and bring to a boil. Reduce the heat, cover, and simmer until the cauliflower is completely tender, about 20 minutes. Remove the pot from the heat and stir in the bread. Puree the soup with an immersion blender (or in batches in a regular blender). Stir in the truffle oil. Transfer the soup to the refrigerator and chill. Sprinkle with the chives before serving.
Recipe Notes
If you don't have white pepper, use regular freshly ground black pepper instead.