Velvety Cauliflower Soup
35 minutes
This creamy soup has a very subtle taste - the secret is to use fish stock. It is especially nice topped with a few drops of truffle oil which you can buy at delis.
laFillevenueduFroid
1 person made this
Ingredients
Serves: 6
- 2 heads cauliflower, cut into florets
- 2 cups (500ml) fish stock
- 200ml cream
- 2 spring onions, diced
- salt and freshly ground pepper, to taste
- a few drops truffle oil (optional)
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- In a saucepan, simmer the cauliflower with the fish stock until very tender.
- Remove from heat and blend with a stick blender until creamy. Return to heat and add the cream and spring onion. Add salt and pepper to taste and simmer a few more minutes.
- Serve hot in bowls, drizzles with a few drops of truffle oil if you like.
