Recipe by Cindy Anschutz Barbieri
"I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy. I may add red pepper flakes next time to give it a little extra kick but the white truffle oil did make cauliflower soup really amazing. I use my emulsifier to blend right in my pan. I don't like to dirty another appliance if I don't have to. This is much easier to clean then a blender! Just remember to remove from heat and set emulsifier in the pan and set to the on position! White truffle oil is available at Italian markets, many specialty foods stores, and select supermarkets."
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finely chopped onion
low-sodium chicken broth
ground black pepper
white truffle oil
This was very tasty. I haven't had truffles before so I am not quite sure what this oil should taste like... it added a slightly earthy musky taste, that I liked. I do have some black truffle salt that I am going to try on the leftovers. This has flecks of real truffle in it so I will be curious to taste the difference
As the first person to review this recipe, I tried to make the recipe exactly as written. However, once it was done, it was so thin that I just had to add some cornstarch slurry. The flavour was pretty good, but could have used some herbs. The truffle oil is, in my opinion, a brilliant addition. A sprinkle of fresh chopped parsley on top would have increased the eye appeal. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Cauliflower Soup drizzled with White Truffle Oil
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 69
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