Cauliflower Soup W/ Truffle Oil

1. 1

   Heat 2-3 tbsp olive oil in a heavy-bottomed pan (6-8 qt ) Saute the onion over med heat for 7-8 min until just translucent (DO NOT BROWN)!

2. 2

   Add the cauliflower, stock and water. Cauliflower should be almost immersed. Raise the heat slightly, cover the pot tightly and cook until cauliflower is very tender, about 25-30 minutes. Turn off heat and let cool slightly.

3. 3

   Puree with an immersion blender until velvety smooth. Add water to thin if necessary. Add white pepper and salt to taste.

4. 4

   Ladle into warm shallow bowls, drizzle generously with truffle oil, a pinch of fresh ground pepper, and snipped chives or slivered green onions.

5. 5

   This soup can be made with all water, but I like the richness the broth adds. This soup is cauliflower in all it's pure simple glory, but the truffle oil takes this soup to a whole other dimension!

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