Pair with Reds
- For Soup:
- 2 Tbsp butter
- 1 large white onion, chopped
- 1 clove garlic, minced
- 2 heads cauliflower, trimmed and cut into small pieces
- 1 tsp salt, plus additional to taste
- 3½ cups chicken or vegetable broth, (if using vegetable broth, choose one without tomato in it)
- 1½ cups heavy cream
- 1 cup milk
- White truffle oil, chopped chives and truffles shavings for garnish
- For Croutons:
- 1 small loaf crusty bread, cut into 1-inch cubes
- 2 Tbsp olive oil
- Salt & pepper to taste
- In a large pot over medium heat, melt butter.
- Add onions and cook until softened but not browned, about 6-8 minutes.
- Add the garlic, cauliflower and salt and cook until just beginning to soften about 4-5 minutes, being careful not to let the garlic get too brown.
- Pour in stock, bring to a boil.
- Reduce heat to low, cover and simmer until cauliflower is very soft, about 45 minutes.
- Meanwhile, make the croutons by tossing the bread cubes in the olive oil and seasoning with salt and pepper.
- Place in a single layer on a baking sheet.
- Bake in 400-degree oven, turning occasionally, until brown and toasty, about 10-minutes.
- Add the cream and milk to the soup and bring to a simmer over medium heat.
- Puree the soup in the pot using an immersion blender, or do it in batches in a regular blender or food processor.
- Working in a blender in small batches will allow you to get a smoother texture.
- If soup is too thick, thin it out with additional stock.
- Season with additional salt to taste, garnish with truffle oil, chopped chives, truffle shavings and croutons.
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