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Print Friendly Recipe

Roasted Cauliflower Soup with White Truffle Oil

Recipe courtesy:
Chef Barb Lance
Loveland, Co


This soup is full of rich layered flavors and low in healthy fats. Roasting the cauliflower makes it mellow and sweet. Crispy roasted leeks take the place of croutons. If you’re unconcerned about fat, you could finish this soup with a little heavy cream, but it is just fine as is.

Preheat the oven to 400 degrees F. and then prepare for roasting;
1/2 head fresh cauliflower, about 4 cups
Prepare the cauliflower by cutting into bite sized florets, reserving the stem, wash and dry. Place cauliflower in bowl with 1 T. olive oil, season with salt and pepper. Spread out evenly in a shallow pan for roasting. Place in oven and let roast 20-25 minutes, stirring or shaking a couple of times during roasting.

2 leeks
Trim each leek at the root end, then slice about 1/3”, making rings. Use only the white part of the leek. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry. Place in a bowl with 1 T. olive oil, season with salt and pepper. Toss to combine. Spread out in a shallow pan for roasting in an even layer and roast alongside the cauliflower until crispy. This should take about 20 minutes and you should stir a couple of times during the process.

Prepare for steaming:
Remaining 1/2 head fresh cauliflower, plus stem
Cut the cauliflower into uniform sized chunks and place in a steamer basket. Steam until very tender.

In a 2 qt. or larger saucepan, sautee in a little olive oil:
2 shallots, finely chopped
1/4 tsp. coriander, ground

Prepare and set aside:
1/4 c. chives, finely chopped

Season the shallots with a little salt and pepper, and cook until soft. Turn off the heat and let rest. Now, measure:
4-6 cups chicken or vegetable stock

Puree the cauliflower in a food processor or mash, then use the blender. This puree should be very smooth, so add some chicken stock to aid the process if needed. When you have finished the puree, scrape it into the pan with the shallots. Add enough chicken stock to make a creamy soup, and heat the mixture. Taste mixture for seasoning and add; a few squeezes of fresh lemon juice and 1 tsp (fine) lemon zest. Meanwhile, you can place the finished roasted cauliflower in serving bowls. Ladle the hot soup over the cauliflower, Garnish with the chives and roasted leeks.

Drizzle a teaspoon of White truffle oil over each serving and enjoy.

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