Cream Of Cauliflower Soup With Truffle Oil And Chives

By á-174942

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped leeks, white portion only rinsed well
• 2 heads cauliflower outer leaves and stalks removed and florets
• separated into 1" pieces
• 3 cups unsalted chicken or vegetable stock or canned broth
• 3 cups heavy cream
• 1 bay leaf
• 1/4 teaspoon coriander seeds toasted, and finely ground
• Salt to taste
• Freshly-ground white pepper to taste
• White truffle oil for serving
• 1/4 cup snipped fresh chives - (abt 1/4" pieces)

Details

Servings 8

Preparation

Step 1

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 for about 5 minutes. Add the stock, 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. Remove the bay leaf.

Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively, 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 white 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.

This recipe yields 8 to 10 servings.