Cauliflower Shiitake Soup With Truffle Oil

1. 1

   Clean the cauliflower and chop into small florets and set aside. In a soup pot, saute the onions and garlic in the grapeseed oil. Once they are softened add in all the florets and saute for 1-3 minutes, stirring them up from the bottom once in a while. Add in the stock and 1 cup whole milk. Cook on medium heat until it just starts to boil, being careful for it not to come to a rolling boil. Take the pot off the heat and using a hand held blender, puree the soup until no large visible chunks are seen.

2. 2

   Clean and wash the shiitake mushrooms, cutting off and discarding the tough stem. Cut the mushrooms into long slices and saute them in the oil for 3-5 minutes until they become small but before they turn crispy. Salt the mushrooms while they're cooking.

3. 3

   To the soup pot, add salt to taste, additional measures of ground coriander and nutmeg and the remaining 2 cups of milk. Puree the soup with your hand held blender again to create further creaminess. Gently heat the soup for 1-2 minutes to serve warm.

4. 4

   To finish, place a few watercress leaves, some sauteed mushrooms, and drizzles of truffle oil (a little goes a long way).

* Per serving · 4 servings · Values may vary.

No additional tips available.