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an elegant smooth cauliflower leek soup in a white bowl with a delicate drizzle of truffle oil and microgreens, in a wide horizontal shot, a soup spoon and folded napkin on a refined table, soft natural light, shallow depth of field, landscape orientation

Cauliflower Leek Soup with Truffle Oil

Finished with truffle oil, this cauliflower and leek soup is luxuriously smooth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cauliflower head chopped
  • 2 leeks white parts sliced
  • 2 tbsp butter
  • 4 cups vegetable broth
  • 1/3 cup heavy cream
  • 1 tsp truffle oil
  • 1 pinch salt

Method
 

  1. Melt the butter and gently cook the leeks until soft and silky, about 8 minutes.
  2. Add the cauliflower and broth and simmer 18 minutes until tender.
  3. Blend until completely smooth.
  4. Stir in the cream and season with salt.
  5. Ladle into bowls and finish each with a light drizzle of truffle oil.

Notes

A little truffle oil goes a long way, so drizzle sparingly.