Cauliflower and Chestnut Soup with Truffle

Name: Cauliflower and Chestnut Soup with Truffle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 - 8
Ingredients: 1 large cauliflower trimmed and cut into florets; 200g prepared chestnuts; 1 litre chicken or vegetable stock; 100ml double cream; 1 onion finely chopped; 20g unsalted butter Grated; Parmesan, to serve; Olive oil, to serve; 30g in-season truffle, shaved

Drogo

Servings

6 - 8

Prep Time

15 minutes

Cook Time

20 minutes

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

Ingredients

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1 large cauliflower trimmed and cut into florets
200g prepared chestnuts
1 litre chicken or vegetable stock
100ml double cream
1 onion finely chopped
20g unsalted butter Grated
Parmesan, to serve
Olive oil, to serve
30g in-season truffle, shaved

Directions

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Step 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.
Step 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.
Step 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.
Step 4, Add the chestnuts, then blend the soup using a stick blender.
Step 5, Top each serving with grated Parmesan, a swirl of olive oil and plenty of grated Alba truffle.