Cauliflower soup with truffle oil
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.
