Cream of Cauliflower Soup with Truffle Oil and Croutons
Serves 8
1 large or 2 medium cauliflower(s), about 1.2kg
25g butter
1tbsp olive oil
1 large potato, about 250g, peeled and roughly chopped
1 onion, peeled and chopped
1.2 litres chicken or vegetable stock
400ml whole milk
Sea salt and freshly ground black pepper
100ml double cream
For the croutons:
2tbsp olive oil or goose fat
2 slices day-old country-style bread, about 50g, cut into cubes
To finish:
Truffle-infused oil, to drizzle
Remove the stalk from the cauliflower and then cut it into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion.
Cover and sweat for about 10 minutes over a low heat, stirring occasionally, until the vegetables are softened but not coloured. Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer.
Now simmer, uncovered, for 10-15 minutes until all of the vegetables are soft. Add the cream and remove from the heat. Purée the soup using a free-standing or hand-held stick blender until smooth.
For the croutons, heat the olive oil or goose fat in a frying pan over a medium heat. Add the bread cubes and fry until golden and crisp, turning frequently. Drain on kitchen paper and sprinkle with a little sea salt.
Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls, drizzle over a little truffle oil and scatter a few croutons on top.
Serve immediately.
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