Cauliflower soup with truffle oil
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Method
Sauté onion and celery over low heat till soft, then add garlic and cook for five minutes.
Add cauliflower and stock, simmer till perfectly cooked. Blend to desired consistency – rustic or smooth.
Adjust seasoning and add cream if desired.
Finish with a drizzle of truffle-infused extra virgin olive oil from Great Southern Truffles.
