The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.
Recipe information
Yield
Serves 6 as a first-course
Ingredients
2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives
*White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets.
Preparation
Step 1
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
Step 2
Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
Step 3
Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
