Truffled Cauliflower Soup

Ingredients: 

1 head of cauliflower, broken by hand in pieces, chopping center stem into chunks 

2 shallots, peeled and cut into quarters

8 cloves of garlic, peeled

1 bunch of thyme

4 tbsp rapeseed oil

1 tbsp onion powder 

1 tbsp garlic powder 

500g organic chicken broth/ or vegetable broth if vegetarian

100ml truffle oil 

80g of white truffle cream (brand “La Favorita”)

100g oat cream

1tbsp chardonnay vinegar

juice of one lemon

To finish:

3 to 4 black truffles, from a jar, shaved on a mandolin 

4 to 5 tbsp finely chopped chives 

Drizzle of truffle oil

Method:

Pre-heat oven to 200C. Line a cookie sheet and layout cauliflower, shallots, thyme, powders, and rapeseed oil. 

Bake for ten minutes, toss, and then bake another ten. Should  be slightly blackened around the edges

and crispy. Add broth, oil, truffle creme, chardonnay vinegar, lemon, and baked ingredients to a Vita Mix or high-speed blender. Blend well until smooth. 

Add to a pot and heat until warm. Garnish with chives, oil, and truffle.