Yummy!! Just to show my love, I am sharing this with you good people. Remember…I LOVE soup! So, here’s another one. Terrific all seasons of the year…as appetizer, lunch, first course, casual supper, anything! I also really enjoy serving soup in shot glasses, remember?! This is P.E.R.F.E.C.T for passing at a standing cocktail soiree! Dig it!
1 large head of cauliflower
2 Tbs butter
1 Tbs olive oil
1 large baking potato, peeled, and roughly chopped
1 onion, peeled, and chopped
5 cups chicken broth
1 3/4 cups whole milk
1/2 cup heavy cream
1/8 t sea salt
1/4 t fresh ground black pepper
Truffle oil for drizzling
2 slices day old brown bread, cubed (I like Arnold’s Healthnut)
2 Tbs olive oil
Heat oil in skillet.
Add bread and fry, constantly flipping cubes, until browned, about 1 minute.
Drain on paper towels.
Remove stalk from cauliflower, and cut into florets.
Heat butter and oil in large soup pot.
Stir in florets, potato, and onion.
Cover and allow all to sweat on low 10 minutes, stirring occasionally.
Add broth and bring to a boil.
Add milk, cream, salt, and pepper.
Simmer uncovered 10 to 12 minutes, until vegetables are soft.
Puree in blender in 2 batches.
Ladle soup into shallow bowl.
Sprinkle with fresh ground black pepper.
Sprinkle a few croutons on top.
Drizzle with truffle oil.
Makes 12 one cup servings.
Fabulous in shot glasses for a cocktail party.
From Gordon Ramsay’s Christmas with Gordon.