As I’ve mentioned in previous posts, I love soup. I also love cauliflower. And I love truffle oil so much I think it should be a beverage. Since temperatures in Los Angeles have been plummeting into the low 50s, I thought why not throw these things I love together to make a hearty hot soup? It was a good thought, because it turned out to be G.d. delish. Happy Health!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.
Creamy Cauliflower Truffle Oil Soup
1 head cauliflower, chopped into medium florets
1 or 2 cups water
1/4 cup-ish chopped onion
1 shallot, chopped (optional – I just happened to have one on hand so I chopped it up and threw it in)
1/2 cup-ish chicken broth (veggie if you’re veggie)
1/4 cup almond or regular milk
1 tbsp butter
1/2 tbsp olive oil
1-2 tbsp truffle oil (depending on how much you love the stuff)
10 cloves garlic (less if you want anyone to ever love you again)
salt to taste
chives, chopped for garnish
Steam cauliflower in a pot with water over medium heat for 20-30 minutes until cauliflower is soft. Drain water, puree cauliflower in a food processor, adding olive oil and almond milk.
In a medium pot, saute onions, garlic and shallot in butter until browned over medium heat, adding chicken or veggie stock if they stick to the pot. Add pureed cauliflower along with chicken stock and truffle oil. Remove from heat and let cool slightly. Puree soup in food processor to remove garlic and onion lumps. Top with chives and try not to eat the whole pot!