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Recipe: Truffle Cauliflower Soup

Recipe & Photographs by Olivia Rae James

After reading Olivia Rae James’ essay titled Synchronicity, follow the directions to make this delicious soup.  

1/4 head cauliflower
1 tablespoon olive oil
4 cups vegetable broth
3 tablespoons heavy cream
1 teaspoon ground nutmeg
2 tablespoons truffle butter (available in most specialty food stores)
Coarse sea salt and ground black pepper to taste

Preheat your oven to 400ºF. Roughly chop cauliflower and place on a sheet pan lined with parchment paper. Lightly coat cauliflower in olive oil and generously sprinkle with sea salt. Roast cauliflower until slightly browned, about 30 minutes.

Transfer cauliflower to a large pot on medium heat; add vegetable broth and cream. Using an immersion blender, blend mixture until smooth. Add nutmeg, truffle butter and salt and pepper to taste, and serve.

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