Roasted Cauliflower Soup with Truffle EVOO
1 whole cauliflower
1 bay leaf
1L chicken or vegetable stock
5 sprigs of thyme
1 cup cream
4 tbls Pukara Estate Truffle Olive Oil, plus extra for serving
1 brown onion, roughly chopped
1 leek, roughly chopped
3 cloves garlic, roughly chopped
1 medium potato, quartered
1 tbls butter
pinch of nutmeg
Chopped parsley or chives for serving
Pre-heat oven to 200C. Slice the cauliflower florets into smaller pieces, place in a large roasting tin and coat with 3 tablespoons of Truffle EVOO. Sprinkle with chopped thyme leaves, season and roast for 25 minutes or until just turning golden.
Meanwhile, in a large soup pot place the remaining truffle EVOO, butter and heat gently. Add the chopped leek, onion and garlic. Fry until soft and then add potato and cook for a further 5 minutes, stirring occasionally.
Add stock, bay leaf and simmer gently. Add cauliflower once ready and keep simmering for a further 20 minutes.
Remove bay leaf and use a stick blender to blend until it reaches a smooth consistency. Be careful, as it will splash back. Add the cream, nutmeg, season to taste and reduce for a further 5 minutes.
Serve into bowls, top with chopped herbs and a good drizzle of truffle EVOO. This soup is great finished with sprinkle of our Oak Smoked Salt Flakes!