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