Cauliflower Soup
Course
Side Dish
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
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.