Soup works all year around. I know, some say that soup is more for the colder part of the year, but I can eat soup in all kind of temperatures. This is a quick and easy to prepare cauliflower soup with a hint of truffle taste on top. It has a rich and deep taste of cauliflower, enhanced from pre grilled cauliflower, and the truffle taste is the finish taste. I also saved some of the grilled cauliflower buds for the serving. This gives extra texture to the dish.
Ingredients (4 pers.):
- 1 1/2 cauliflowers
- 2 tbsp olive oil
- pinch of sea salt
- 3 cups water + 1 cube vegetable broth
- 1/2 lemon (juice)
- 1/2 tsp salt
- 1/4 tsp fresh black pepper
- 1 tsp truffle oil
Pre heat the oven to 400ºF. Wash the cauliflowers and cut or break them in small bouquets. Place the cauliflower buds in an ovenware and add olive oil and sea salt. Grill the cauliflowers in the oven for approximately 25 minutes or until they start to get a bit of color.
At the same time, heat the water with broth in a big heavy bottom pan. Add the grilled cauliflowers (save some buds for garnishing) into the broth water. Mix it all together with a hand mixer until the soup gets really smooth and creamy. Flavor with lemon juice, salt and black pepper.
Garnish the soup with 4-5 small grilled cauliflower buds, some drops truffle oil and fresh herbs. Serve with fresh bread.
My plate is from Danish “Royal Copenhagen”.