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!
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.
Truffled Cauliflower Soup - The Biltmore Experience
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.
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Christina | Christina's Cucina
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!
Amanda Mason
OMG - it is SO good. It's rich though so keep that in mind!