Ingredients:

  • 1 medium head of cauliflower (about 1 pound / 450 grams), cut into florets
  • 1 medium onion, diced (about 6 ounces / 170 grams)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (960 ml)
  • 1 cup heavy cream (240 ml)
  • 2 tablespoons unsalted butter (28 grams)
  • 1 tablespoon olive oil (15 ml)
  • Salt to taste (about 1 teaspoon)
  • Freshly cracked black pepper to taste
  • 1-2 teaspoons truffle oil (optional)

Instructions:

  1. In a large pot, heat olive oil and butter over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
  2. Stir in minced garlic and sauté until fragrant (about 1 minute).
  3. Add cauliflower florets to the pot and stir. Pour in vegetable broth, bringing to a boil. Reduce heat and simmer until cauliflower is tender (about 15 minutes).
  4. Using an immersion blender, blend the soup until smooth. (If using a regular blender, allow the soup to cool slightly before blending in batches.)
  5. Stir in heavy cream and reheat gently. Season with salt, black pepper, and truffle oil, if using.
  6. Ladle soup into bowls and garnish with a drizzle of truffle oil, if desired.