About This Recipe
A silky, refined cauliflower soup, enhanced by the intensity of a truffle balsamic condiment and the character of a few shavings of Parmesan cheese and slices of summer truffle.
Ingredients
At Oliviers&Co
Il Fornacino Olive Oil
Truffle Balsamic Condiment
Summer Truffle Slices in Olive Oil
At the market
1 cauliflower
1 shallot
10.15 fl. oz. vegetable stock
6.75 fl. oz. milk
Parmesan shavings
Directions
Remove cauliflower florets, cut into pieces, run under cold water and drain. Peel and coarsely chop the shallot.
Heat 3 tbsp of olive oil in a large saucepan. Melt the shallot over low heat.
Add the cauliflower, stock and milk. Cook for 20 to 30 minutes.
Blend to obtain a smooth texture. Add 2 tbsp of truffle condiment and mix again. Keep warm.
Pour the velouté into 4 soup plates. Decorate with a few slices of summer truffle and Parmesan shavings. Finish with a few drops of truffle condiment.