Cauliflower Soup with Black Winter Truffle Oil
Chef Brian Fowke
Warm up with a smooth bowl redolent of cauliflower sweetness and the earthy essence of truffles.
2 Tbsp (30 mL) canola oil
1 medium white onion, sliced
3 cloves garlic
Salt, to taste
Lemon juice, to taste
1 cauliflower, chopped roughly
1 pinch cayenne
1 sachet (1 clove, white peppercorn, bay leaf, thyme sprigs, parsley)
8 cups (2 L) water
1 bunch scallions chopped finely
3 Tbsp (45 mL) black winter truffle oil
Preheat oil in a small stock pot over a low-medium flame. Stir the onions and garlic until they begin to release their moisture and soften, about 5 minutes, without allowing any colour to develop.
Season liberally with lemon juice (begin with 2 Tbsp/30 mL) and salt (1 Tbsp/15 mL) and add the cauliflower and water. Bring to a brisk boil and reduce to a simmer.
Taste broth and adjust with more lemon and/or salt as desired. Then, add cayenne and sachet and cook until cauliflower is tender, about 20 minutes.
Remove from heat. Remove sachet; blend cauliflower, onion, and garlic mixture until smooth, and pass through a fine chinois (extremely fine-meshed conical sieve). Adjust consistency and chill in an ice bath until cool before dividing between bowls.
Mix finely chopped scallions with truffle oil and garnish bowls with a tablespoon each before serving.
Serves 6.
source: "Make This Holiday Feast a Rare One," alive #290, December 2006
