Cauliflower and Truffle Soup
PREP TIME 10 minutes
COOK TIME 30 minutes
2 tbsp Pukara truffle oil
1 onion, sliced thinly
2 garlic cloves, finely diced
50g Ashgrove garlic and herb butter
1 cauliflower, roughly chopped
1L chicken stock
Pinch of Tasman sea salt
250g Ashgrove cream
75g parmesan cheese, finely grated
25g truffle, finely grated (plus extra to serve)
In a large saucepan over low to medium heat, add truffle oil, onion and garlic. Sauté for 5 minutes, stirring occasionally. Add in the butter and continue to cook for a further 5 minutes.
Add cauliflower to the pot and coat in butter mixture. Add chicken stock and simmer until cauliflower is soft, approximately 15 minutes. Add a pinch of sea salt and cream, simmer for a further 5 minutes.
Using a stick blender, blitz together until mixture is nice and smooth, with no chunks. Add parmesan and truffle, stir together.
Serve with freshly grated truffle and a drizzle of truffle oil.