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Truffled Cream of Cauliflower Soup

Truffled Cream of Cauliflower Soup
Recipe Date:
July 26, 2012
Serving Size:
Cook Time:
Imperial (US)
  • 3 tbsps extra virgin olive oil
  • 3 tbsps unsalted butter
  • 4 silces pancetta, chopped
  • 1 medium onion, chopped
  • 1 head of cauliflower, washed and roughly chopped
  • 4 cups chicken stock
  • 1 truffle, sliced very thinly with a truffle shaver or mandolin
  • 4 tbsps all-purpose flour
  • 1 cup light cream
  • 4 drops truffle oil
  • salt and freshly ground white pepper to taste

Heat the oil and butter in a stock pot and cook the pancetta until it is crisp. Add the onion and cauliflower and cook for 10 minutes. Add the stock and half the truffle slices, bring to a boil and simmer for an additional 10 minutes. Remove from heat and cool enough to handle. Purée in a blender. Return soup to pot and heat over medium-low heat.

Mix the flour and cream until very smooth. Add to the soup very slowly, stirring constantly. Simmer for 6 to 8 minutes and season to taste with salt and pepper. 

Ladle soup into 6 individual soup bowls and garnish with remaining truffle slices. Drizzle with a few drops of truffle oil and serve warm. 

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