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A bowl of truffled cauliflower soup on a wooden table with a spoon on the side.
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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!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Soup
Cuisine: American
Servings: 12 people
Calories: 349kcal
Author: Amanda Mason


  • 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


  • 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.


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