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Recipe: Chef Gusteau’s Truffled Cauliflower Soup

November 9, 2009

(Serves 6-8)

5 ½ C Cauliflower florets, chopped

2 Tbspns Butter, unsalted

½ C Leeks, diced

½ C Yellow onion, diced

2 ½ C Chicken stock

1 ½ C Water

1 ½ C Heavy cream

1 Tbspn White truffle oil

1 Tsp each Salt and Pepper

Garnish Suggestions:

Additional truffle oil

Walnut oil

Lemon oil

Bacon bits

Dill

Sauté onions and cauliflower florets in a large sauce pot for about 3-5 minutes, being sure not to brown anything.  Add stock and water and bring to a simmer.  Continue on simmer until cauliflower is tender, approximately 30-40 minutes.

Puree mixture in small batches and return to sauce pot.  Bring back to a gentle simmer and add cream and continue on simmer for another 5 minutes.  Add truffle oil and season with salt and pepper.

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3 Comments leave one →
  1. December 21, 2009 6:20 pm

    Love this soup! Thanks for the great recipe.

  2. December 21, 2009 7:47 pm

    My pleasure…I am happy you tried it and enjoyed it! Isn’t it truly amazing that some of the best recipes/foods are the simplest prepared? Let me know what fun garnishes you put in your soup. I even tried fried proscuitto and duck confit…amazing(not at the same time, although…)
    Enjoy the holidays and thanks for reading.
    Chef Gusteau

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