Truffled Cream of Cauliflower Soup
Ingridients
| 1 cauli flower |
| 1 onion |
| 1-2 tablespoons butter |
| 1-2 tablespoons flour |
| Broth |
| Salt and white pepper, to taste |
| Truffle |
| FOR TRUFFLED SOUR CREAM |
| Ingridients |
| 8 oz sour cream |
| Truffle, to taste |
Method
- Dice onion and sauté in butter until translucent. Add cauliflower (diced into small florets), salt, and pepper, and brown slightly for flavor, being careful not to let the onions burn. Make a roux with the butter, flour, salt and pep-per, thinning it out with the broth. Add cauliflower and onions and simmer until flavors have melded. Blend, and then add grated truffle. Serve, topped with a dollop of Truffled Sour Cream (page 151). Note: For a thicker soup, add potatoes to the ensemble before cooking and leave out the roux. Stir in heavy cream before serving for extra richness.
FOR SOUR CREAM - Mix grated truffle together with sour cream (or crème fraîche if you should happen to have some handy). Store in the refrigerator and use as desired to top off soups or desserts.
