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| Servings |
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Ingredients
- 3 Tbs. Loide' Butter Olive Oil
- 1 small chopped onion
- 5 cups cauliflower florets
- 1 Tsp. Loide' Garlic Olive Oil
- 6 cups low-sodium chicken broth
- 1 Tsp. Seasonello sea salt
- 3/4 Tsp. black pepper
- 1 Tsp. Loide' White Truffle Oil
Ingredients
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Instructions
- Place Butter Olive Oil in a heavy pot over medium heat.
- Add onion and cook until tender.
- Add cauliflower and garlic olive and cook until the cauliflower starts to soften, about 5 minutes.
- Pour chicken broth, salt and pepper into cauliflower mixture.
- Cover pot and simmer until cauliflower is tender or about 25 minutes.
- Carefully pour hot cauliflower mixture into a blender no more than 1/2 full.
- Hold lid down and pulse a few times before pressing to blend.
- Puree in batches if needed.
- Return pureed soup to pot and bring to a simmer.
- Ladle into bowls and drizzle sparingly with the White Truffle Oil.