Easy Truffled Cauliflower Soup (with Garlic and Thyme)

27 Jun

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By Molly Norton

Easy. Elegant. Don't use this much thyme at home.

The best way to make rather pedestrian food taste world-class? Truffle oil. A bottle of oil can be purchased at your local Whole Foods/Italian market and lasts quite a while. Some grocery stores sell it. If you can’t find truffle oil, extra virgin olive oil is just dandy.

Truffle salt is best when it comes from Oregon’s Springwater Farm. If you can’t get truffle salt, sea salt is just dandy.

Truffled Cauliflower Soup with Garlic and Thyme

Shopping List

  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 cloves garlic
  • 1/2 teaspoon thyme
  • 1 pound cauliflower florets (about 5 cups)
  • 1 1/2 cups low-fat milk
  • 1 14 oz can chicken broth
  • 1/2 tsp Springwater Farm truffle salt (or regular sea salt is just fine)
  • Fresh cracked pepper
  • 1 teaspoon white truffle oil

Make it

  • Melt butter in heavy large pot over medium heat.
  • Add onion, garlic, and thyme and sauté until tender, about 8 minutes.
  • Add cauliflower and truffle salt and sauté 2 minutes.
  • Add broth and milk. Cover and simmer until cauliflower is tender, about 25 minutes.
  • Using a hand blender in pot, purée until smooth. Otherwise, purée in batches in blender.
  • Ladle soup into bowls. Season to taste with salt and pepper. Drizzle with truffle oil. Add a few sprigs of thyme.

3 Responses to “Easy Truffled Cauliflower Soup (with Garlic and Thyme)”

  1. M Reed June 27, 2011 at 10:19 am #

    Do you think this might work as nicely served cold? We are looking for a cold veggie (no meat) soup for A. Either way – this sounds lovely!

    • mollynorton June 27, 2011 at 10:28 am #

      You know, it does have a similar body and ingredients as vischyssoise so I bet it would taste ok chilled. If it doesn’t, you can always heat up for yourselves 🙂
      I have an awesome chilled soup recipe that’s so easy and beautiful for serving at brunch – basically you blend up cantaloupe with lemon juice and honey and honeydew with mint and lime. Pour from two separate pitchers so you have 1/2 orange and 1/2 green loveliness in your bowl. Add a dollop of Noosa yogurt 🙂

  2. M Reed June 27, 2011 at 1:03 pm #

    Youre making me hungry.

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