Cream of Cauliflower Soup with Truffle OIl and Chives

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Cream of Cauliflower Soup with Truffle Oil and Chives

 

Recipe By :Williams-Sonoma

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 Tbs. olive oil

2 cups chopped leeks -- white part only, rinsed well

2 heads cauliflower -- outer leaves and stalks removed and

florets separated into 1-inch pieces

3 cups unsalted vegetable broth

3 cups heavy cream

1 bay leaf

1/4 tsp. finely ground toasted coriander seeds

Salt and freshly ground white pepper to

taste

White truffle oil to taste

1/4 cup snipped fresh chives about 1/4-inch-long

pieces

 

 

In a large soup pot over medium heat, warm the olive oil. Add the leeks and

sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower

and sauté about 5 minutes. Add the broth, cream, bay leaf and coriander, bring

to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally,

until the cauliflower is very tender, about 45 minutes.

 

Using a stick blender, puree the soup directly in the pot until it is very

smooth and creamy. Alternately, using a food processor, puree the soup in

batches. Press the soup through a chinois or other fine-mesh sieve set over a

clean saucepan or soup pot. Season with salt and pepper. Keep the soup warm over

low heat until ready to serve.

 

Ladle the soup into warmed individual bowls, drizzle each serving with a few

drops of truffle oil and garnish with a pinch of chives. Serve immediately.

 

 

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Per Serving (excluding unknown items): 286 Calories; 29g Fat (89.5% calories

from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 36mg

Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat.

 

NOTES : Creamy in texture and buttery in flavor, cauliflower soup makes an

elegant beginning to a holiday feast. If you wish, garnish the soup with

homemade croutons, which are simple to prepare: Toss small cubes of day-old

bread with a little extra-virgin olive oil, salt and freshly ground pepper, to

taste. Arrange them on a baking sheet in a single layer and bake at 300°F until

golden and crisp, 15 to 20 minutes. Cool to room temperature, then store in an

airtight container until ready to serve.

 

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