Pair with Reds

Cauliflower Soup


  • 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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