Autumn is the perfect season for serving soup. My local farmers market is filled with big, beautiful freshly picked cauliflowers, and nothing is better than real organic local food. Invite friends and family over for a good homemade soup to heat up a cold and rainy day.
Time: 45 minutes
½ big cauliflower with leaves on
1 pint (5 dl) chicken stock (preferably homemade)
½ cup (120 ml) heavy cream
Salt to taste
1 tablespoon olive oil
¼ teaspoon truffle oil
2 oz. (60 g) organic dry salted bacon
1 tablespoon chopped parsley
Cut the leaves of the cauliflower and wash them in cold water to make sure there is no dirt. Put them in a medium sized pot and cover with water, approximately 1 – 1,5 pint. Bring it to a boil, and let it simmer for 20 minutes. Remove and discard the leaves, and add the cauliflower, onion and chicken stock to the pot. Let this boil for 20 minutes.
Meanwhile, cut the bacon in smaller pieces and cook until crispy.
Mix the olive oil and truffle oil.
Remove the pot from the heat, add cream, and use a immersion blender until the soup is smooth. Salt to taste.
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