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Roasted Cauliflower Soup with Truffle Oil

By Tested and perfected in the Sur La Table kitchen
Roasted Cauliflower Soup with Truffle Oil
Serves
Makes 4 servings
Ingredients
  • 1 medium cauliflower head, halved, cored and cut into 1-inch florets
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, peeled and finely chopped
  • 4 garlic cloves, peeled, trimmed and smashed
  • 2 medium shallots, peeled and thinly sliced
  • 1½ tablespoons whole coriander seeds, toasted and ground
  • 1 tablespoon whole cumin seeds, toasted and ground
  • 1 cup brandy
  • ½ cup Champagne vinegar
  • 7 cups chicken stock
  • 1 cup heavy cream
  • 2 tablespoons truffle oil
  • 2 tablespoons chopped chives


Procedure
This is a rich, elegant soup, flavored with brandy, enriched with cream and finished with truffle oil. The cauliflower is puréed to thicken the soup. Our recipe features a classic base of sautéed mirepoix with a thick roux and plenty of nutty cauliflower. Just blitz it all with an immersion blender and dinner’s ready! To turn this into an entrée, sear three fresh scallops per person and serve hot on top of the soup.

Preheat an oven to 425°F and position an oven rack in the center.

To prepare cauliflower: On a large rimmed baking sheet, toss the cauliflower and oil until well coated. Lightly season with salt and pepper and transfer to the oven to roast, turning occasionally, until the cauliflower is just tender, about 35 minutes.

To prepare soup: Place a large saucepan on the stove over a medium heat and add the butter. When melted, add the onion and cook until tender, being careful to adjust the heat so that the onions do not brown, about 3 minutes. Add the garlic and shallots, and the coriander and cumin. Cook until fragrant, about 2 minutes.

Add the brandy and stir to deglaze the pan. Simmer until most of the brandy is evaporated. Add the champagne vinegar and simmer until almost dry.

Reserve 4 cauliflower florets to garnish the soup. Add remaining cauliflower, the stock, salt and pepper and simmer gently for 5 minutes to combine the flavors and to cook the vegetables. Once the vegetables are tender, transfer the soup to a blender and purée until smooth; working in batches as necessary and being careful not to fill the blender too full with the hot liquid.

Return the soup to a clean pot and bring to a simmer. Once simmering, add the cream and cook for 3 minutes. Taste and adjust seasoning with salt and pepper as needed. Remove from the heat.

To serve: Ladle soup into bowls, drizzle with truffle oil, top with reserved cauliflower florets and sprinkle with chives. Serve immediately.

Roasted Cauliflower Soup with Truffle Oil

By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
  • 1 medium cauliflower head, halved, cored and cut into 1-inch florets
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, peeled and finely chopped
  • 4 garlic cloves, peeled, trimmed and smashed
  • 2 medium shallots, peeled and thinly sliced
  • 1½ tablespoons whole coriander seeds, toasted and ground
  • 1 tablespoon whole cumin seeds, toasted and ground
  • 1 cup brandy
  • ½ cup Champagne vinegar
  • 7 cups chicken stock
  • 1 cup heavy cream
  • 2 tablespoons truffle oil
  • 2 tablespoons chopped chives


Procedure
This is a rich, elegant soup, flavored with brandy, enriched with cream and finished with truffle oil. The cauliflower is puréed to thicken the soup. Our recipe features a classic base of sautéed mirepoix with a thick roux and plenty of nutty cauliflower. Just blitz it all with an immersion blender and dinner’s ready! To turn this into an entrée, sear three fresh scallops per person and serve hot on top of the soup.

Preheat an oven to 425°F and position an oven rack in the center.

To prepare cauliflower: On a large rimmed baking sheet, toss the cauliflower and oil until well coated. Lightly season with salt and pepper and transfer to the oven to roast, turning occasionally, until the cauliflower is just tender, about 35 minutes.

To prepare soup: Place a large saucepan on the stove over a medium heat and add the butter. When melted, add the onion and cook until tender, being careful to adjust the heat so that the onions do not brown, about 3 minutes. Add the garlic and shallots, and the coriander and cumin. Cook until fragrant, about 2 minutes.

Add the brandy and stir to deglaze the pan. Simmer until most of the brandy is evaporated. Add the champagne vinegar and simmer until almost dry.

Reserve 4 cauliflower florets to garnish the soup. Add remaining cauliflower, the stock, salt and pepper and simmer gently for 5 minutes to combine the flavors and to cook the vegetables. Once the vegetables are tender, transfer the soup to a blender and purée until smooth; working in batches as necessary and being careful not to fill the blender too full with the hot liquid.

Return the soup to a clean pot and bring to a simmer. Once simmering, add the cream and cook for 3 minutes. Taste and adjust seasoning with salt and pepper as needed. Remove from the heat.

To serve: Ladle soup into bowls, drizzle with truffle oil, top with reserved cauliflower florets and sprinkle with chives. Serve immediately.

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