Cauliflower soup with truffle oil

Cauliflower soup with truffle oil

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 small cauliflower
1 small onion
1 celery stick
1 garlic clove
1 small floury potato
30g butter
750ml Chicken and veal stock
or 750ml Vegetable stock
150ml double cream
ground white pepper
truffle oil, to finish


  1. First prepare the vegetables. Cut the cauliflower into florets, discarding only the central core. Halve, peel and finely slice the onion, de-string and finely slice the celery, and peel and crush the garlic. Peel and cut the potato into 2 cm dice.
  2. Melt the butter in a heavy-based saucepan, add the onion and celery, cover and sweat over a gentle heat until softened. Add the cauliflower and garlic and cook for 2 minutes.
  3. Add the potato and stock and season lightly with salt and pepper. Simmer until the cauliflower and potato are soft, about 15–20 minutes. Push a piece of potato against the side of the saucepan; if cooked, it will break up easily.
  4. Allow the soup to cool slightly, before blitzing in a blender until smooth. Pass the soup through a sieve into a clean saucepan. Add the cream and more stock if necessary to loosen the soup to the consistency of single cream. Taste and adjust the seasoning and serve drizzled with a little truffle oil.


  • Spiced cauliflower soup: Omit the truffle oil. Add ¼ teaspoon each of ground turmeric, chilli powder, ground coriander and cumin, and a pinch of asafoetida, with the cauliflower. Omit the cream and increase the stock to 1 litre. Serve the soup garnished with coriander sprigs, with hot naan bread on the side.
Leiths School of food and wine
cookery course
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