There are few more satisfying meals than a bowl of warm soup. The recipe below is a variation of a recipe developed by Dave Lieberman for the Food Network. In this recipe, we dispensed with the Parmesan crips and substituted truffle oil and then added a little color with black finishing salt.
Now, the reason we like this particular soup is that it is low in carbohydrates and rich in flavor by adding the truffle oil and delicious black finishing salt. Now many accomplished chefs warn against the overuse of truffle oil and I tend to agree. Truffles – whether natural or in oil – tend to overpower most other ingredients. Cauliflower doesn’t have a strong taste profile and a little drizzle of truffle oil and the colorful salts adds an elegant touch to this comforting soup.
Cauliflower Soup with Truffle Oil and Black Finishing Salt
- 1 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 quart low-sodium chicken stock
- Truffle Oil
- Black Finishing Salt
- Preheat the oven to 350°F
- Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
- Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
- Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
- Remove from heat and, using a hand-held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot (if necessary)
- Serve into small bowls and dribble truffle oil over the surface.
- Sprinkle black finishing salt over the surface and serve.