This truffled cauliflower soup is exceptional — rich, fragrant, and unlike anything else. The combination of cauliflower, tarragon and shallots creates a distinctive, elegant flavor. Use a good white truffle oil for a more subtle aroma compared with black truffle oil.
Don’t be intimidated by the ingredient list — each item adds depth and balance. The soup is creamy, silky and finished with truffle oil, a touch of sherry, and brightened with lemon and Tabasco to taste.
Ingredients
- ½ head cauliflower
- 2 large shallots, finely chopped
- 6 cloves garlic, finely chopped
- 3 sprigs thyme
- 2 bay leaves
- ½ bulb fennel, finely chopped
- ½ tablespoon tarragon
- 1 qt heavy cream
- 1 qt whole milk
- 1 tablespoon sherry
- 2 tablespoons white truffle oil (divided)
- 2 dashes Tabasco
- Lemon juice to taste (about 2 teaspoons)
- Salt to taste (about 2 teaspoons)
Directions
Chop the cauliflower into florets and steam until tender but still slightly firm — avoid overcooking. Set aside.
Heat 1 tablespoon of truffle oil in a large saucepan over medium heat. Sauté the chopped shallots, garlic and fennel until softened and fragrant.
In a large pot, combine the steamed cauliflower, the sautéed vegetables, thyme, bay leaves, tarragon, heavy cream, whole milk, sherry, remaining truffle oil, Tabasco, lemon juice and salt. Bring to a slow, rolling boil and maintain for 5 to 7 minutes; don’t overboil. Remove and discard the bay leaves.
Puree the mixture in a food processor or blender until smooth and silky. Return the soup to the pot and keep at a low simmer for about 10 minutes to meld the flavors. Adjust seasoning with salt, lemon juice and Tabasco to your preference.
Serve hot, finished with freshly ground black pepper and a light sprinkle of fresh thyme.
Truffled Cauliflower Soup – The Biltmore Experience
Ingredients
- ½ head cauliflower
- 2 large shallots
- 6 cloves garlic
- 3 sprigs thyme
- 2 bay leaves
- ½ bulb fennel
- ½ tablespoon tarragon
- 1 qt heavy cream
- 1 qt whole milk
- 1 tablespoon sherry
- 2 tablespoons truffle oil
- 2 dashes Tabasco
- About 2 teaspoons lemon juice, to taste
- About 2 teaspoons salt, to taste
Instructions
- Chop the cauliflower into pieces and steam until tender but still slightly firm. Set aside.
- Finely chop the shallots, garlic and fennel. Heat 1 tablespoon truffle oil in a large saucepan and sauté until the vegetables are soft.
- Combine the steamed cauliflower, sautéed vegetables and remaining ingredients in a large pot. Bring to a slow, rolling boil and maintain for 5 to 7 minutes. Remove and discard the bay leaves.
- Puree the soup until smooth, return it to the pot, and simmer gently for about 10 more minutes. Adjust seasoning with salt, lemon juice and Tabasco as needed.
- Serve hot, garnished with freshly ground black pepper and a sprinkle of fresh thyme.