The second course of our Valentine’s Day truffle dinner was a creamy cauliflower soup with truffles and homemade croutons. Like the other courses, I kept it really simple. I started the soup with shallots and garlic, then added vegetable stock and cauliflower, and then pureed it all with a little bit of heavy cream. If you love cauliflower like I do, you will love this soup! It certainly didn’t need the truffles, but they only made it richer and more luxurious.
 
 
 

Cauliflower Soup with Truffles and Croutons

1 large shallot, sliced
2 cloves of garlic, sliced
1 Tbsp. butter
1 Tbsp. olive oil
1 head of cauliflower, split into florets
5 cups vegetable stock (I only had 4 cups of stock, so I added a cup of water)
1/2 cup heavy cream
Salt and white pepper, to taste
Bread cubes (I cut up some of the baguette we used for the first course)

Start by sauteing the shallot and garlic in the olive oil and butter in a large pot over medium-low heat. Season with some salt. When they are soft, turn up the heat add the vegetable stock.

We had a batch in the freezer, which worked out perfectly.

When the stock is hot, add the cauliflower. Continue cooking on medium-high heat until the cauliflower is soft.

While the cauliflower is cooking, toss the bread cubes in some olive oil, salt, and pepper. Spread them out on a sheet pan and put them in a 350 degree oven.

I’m not sure how long these took, but take them out when they’re golden brown.

When the cauliflower is completely soft (I think this took about 30 minutes), puree. I used our hand blender. It started to look like a latte!

Once the foam died down, it started to resemble actual soup. At this point, add the cream and test for seasoning. I added a good amount of white pepper to spice it up a little.

Serve with the croutons and shaved truffles.

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