Ingredients
The following ingredients have 4 Servings
- 1 large or 2 medium cauliflower(s), about 1.2kg
- 25g butter
- 1 tbsp olive oil
- 1 large potato, about 250g, peeled and roughly chopped
- 1 onion, peeled and chopped
- 1.2 litres chicken or vegetable stock
- 400ml whole milk
- 100ml double cream
Instruction
- Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.
- Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth.
- For the croûtons, heat the olive oil or goose fat in a frying pan over a medium heat. Add the bread cubes and fry until golden and crisp, turning frequently. Drain on kitchen paper and sprinkle with a little sea salt.
- Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls, drizzle over with a little truffle oil and scatter a few croûtons on top. Serve immediately.