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Cauliflower and Chestnut Soup with Alba Truffle

  • Feeds 6 - 8 people
  • Prep time 15m
  • Cook time 20m

This silky smooth and comforting soup is given a touch of luxury in the form of Alba truffle. Chestnuts and cauliflower make a rich soup that compliments the flavour of the truffle very well. This would make a perfect autumnal starter or indulgent lunch!

  1. Heat the butter and a small splash of oil in a large saucepan. Add the onion and cook for 10 minutes on low heat, until softened.
  2. Add the cauliflower and stock and bring to the boil. Reduce to a simmer and cook for 10 minutes, or until the cauliflower is tender.
  3. Remove from the heat and add the cream, then return to the heat and bring back to the boil. Season well with salt and white or black pepper.
  4. Add the chestnuts, then blend the soup using a stick blender.
  5. Top each serving with grated Parmesan, a swirl of olive oil and plenty of grated Alba truffle.

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