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    Home » Recipes » Soups & Stews

    Truffled Cauliflower Soup

    Published: Nov 1, 2015 · Modified: Aug 23, 2022 by Amanda Mason · 2 Comments

    Yield 12 people
    Cook 5 minutes minutes
    Prep 15 minutes minutes
    Jump to Recipe

    This soup is amazing. I have never tasted anything like it. It's so flavorful and the taste of cauliflower, tarragon and shallots make this dish. This one is so worth repeating that I asked the chef to come out and share the recipe with me...and he did! So, I'm sharing it with you!

    A bowl of truffled cauliflower soup on a wooden table with a spoon on the side.

    Don't let the long list of ingredients intimidate you. The mixture of every single one of these ingredients makes this soup. For the truffle oil, I would recommend using white truffle oil. White truffle oil is a bit more toned down taste wise than black truffle oil.

    Ingredients
    • ½ head cauliflower
    • 2 large shallots
    • 6 cloves garlic
    • 3 sprigs thyme
    • 2 Bay leaves
    • ½ Bulb fennel
    • ½ Tablespoon tarragon
    • 1 QT Heavy Cream
    • 1 QT Whole Milk
    • 1 Tablespoon Sherry
    • 2 Tablespoons truffle oil
    • 2 dashes Tabasco
    • Lemon juice to taste (about 2 teaspoons)
    • Salt to taste (about 2 teaspoons)
    Directions

    Chop the cauliflower into pieces and steam until soft. You want your cauliflower to still have a little bit of firmness to it, so don't over steam it. Once the cauliflower is done, set aside.

    Finely chop the shallots, garlic and fennel. In a large saucepan, heat 1 Tablespoon of truffle oil. Add the chopped shallots, garlic and fennel and sauté until soft.

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    In a large pot, add the steamed cauliflower, the sautéed vegetables and remaining ingredients. Bring the mixture to a rolling boil for about 5 to 7 minutes. You do not want to over boil your soup. Ensure your soup is at a slow, rolling boil. After 5 to 7 minutes, remove your bay leaves and discard. Move the mixture to a food processor and puree until smooth. Add the pureed soup mixture back to the large pot and continue cooking for about 10 more minutes. You want the soup to be at a low boil as it finishes up cooking. Serve hot and top with fresh ground pepper and a sprinkle of fresh thyme.

    A close up of a rose with a handwritten recipe.
    A bowl of truffled cauliflower soup on a wooden table.

    A close up of a bowl of truffled cauliflower soup on a wooden table.

    A bowl of truffled cauliflower soup on a wooden table with a spoon on the side.

    Truffled Cauliflower Soup - The Biltmore Experience

    If you love the look and feel of Europe but you don't want to travel internationally or leave the United States, then you MUST plan a trip to visit The Biltmore Estate in Asheville, North Carolina! This 8,000 acre estate will take you back in time to experience the 1920's way of life, the Vanderbilt family story and expose you to a world of history!
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    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 12 people
    Calories: 349kcal
    Author: Amanda Mason

    Ingredients

    • ½ head cauliflower
    • 2 large shallots
    • 6 cloves garlic
    • 3 sprigs thyme
    • 2 leaves Bay
    • ½ Bulb fennel
    • ½ Tablespoon tarragon
    • 1 QT Heavy Cream
    • 1 QT Whole Milk
    • 1 Tablespoon Sherry
    • 2 Tablespoons truffle oil
    • 2 dashes Tabasco
    • teaspoons Lemon juice to taste about 2
    • teaspoons Salt to taste about 2

    Instructions

    • Chop the cauliflower into pieces and steam until soft. You want your cauliflower to still have a little bit of firmness to it, so don’t over steam it. Once the cauliflower is done, set aside.
    • Finely chop the shallots, garlic and fennel. In a large saucepan, heat 1 Tablespoon of truffle oil. Add the chopped shallots, garlic and fennel and sauté until soft.
    • In a large pot, add the steamed cauliflower, the sautéed vegetables and remaining ingredients. Bring the mixture to a rolling boil for about 5 to 7 minutes. You do not want to over boil your soup. Ensure your soup is at a slow, rolling boil. After 5 to 7 minutes, remove your bay leaves and discard. Move the mixture to a food processor and puree until smooth. Add the pureed soup mixture back to the large pot and continue cooking for about 10 more minutes. You want the soup to be at a low boil as it finishes up cooking. Serve hot and top with fresh ground pepper and a sprinkle of fresh thyme.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 349kcal | Carbohydrates: 8g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 116mg | Sodium: 70mg | Potassium: 222mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1335IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!
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    168 shares

    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

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    1. Christina | Christina's Cucina

      August 20, 2016 at 11:32 am

      I SOOO want to make this! I always try to find ways of eating veggies I don't like and I know I'd love this soup even though I'm not a cauliflower girl!

      Reply
      • Amanda Mason

        August 20, 2016 at 11:56 am

        OMG - it is SO good. It's rich though so keep that in mind!

        Reply

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    Hi, I'm Amanda! Welcome to my little corner of the internet. I'm a wife, mother of two, lover of all things food and wine, and photographer. Here at Recipes Worth Repeating, you're going to find the most delicious and easy to make recipes everyone will love.

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