Uh....It has white truffle oil in it. Need we say more?
Roasted Cauliflower Soup with White Truffle Oil
½ onion finely chopped
2 Tbs. olive oil
1½ C. cauliflower florets
5 C. (40 oz.) chicken stock
cracked black pepper
¼ c. chives for garnish
Saute 1 finely chopped onion in a little olive oil in a large stock pot for 4-5 minutes or until onion is slightly golden. Add chicken stock to the pot. Add cauliflower, and let boil until soft (about 12-15 minutes, or until a knife can be inserted easily).
Using either a hand blender or a mixer, puree the soup until smooth. Season generously with salt and pepper. Add in about 3-4 Tablespoons of truffle oil, it is very expensive, but so worth the price as the flavor is dramatic and intense.
The trick to this soup is to let it cook for a couple hours on medium low so the flavors develop.
I made the soup up to this point 1 day in advance. Today I put the pot back on the stove on low heat and added in about 1/2 C of finely dived chives.
Continue cooking on low heat until ready to serve. Garnish with a small drizzle of the truffle oil before serving and a small pinch of fresh chives.
This recipe makes a large pot of soup, but it so delicious and HEALTHY you won't feel bad about having 2 or 3 bowls.