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Cauliflower soup with truffle




Others ingredients

  • 2 white onions
  • 1 cauliflower
  • 0,5 litres water (or broth)
  • 1 verre milk
  • 5 cl liquid cream
  • 1 small branch thyme


  1. 1

    Roughly chop the cauliflower and put it in the pan.

  2. 2

    Peel the onions, also chop them coarsely and add them to the rest.

  3. 3

    Put the vegetables in a cast iron casserole or pot and lightly brown them with a drizzle of truffle oil.

  4. 4

    When they begin to brown, add the water (or broth), milk, thyme leaves, cover and cook for 30 minutes.

  5. 5

    Then pour into your blender.

  6. 6

    Add the liquid cream, salt, pepper and mix at full power until you obtain a very creamy cauliflower velouté.

  7. 7

    Serve in bowls with a drizzle of truffle oil on top.

  8. 8

    Add a few slices of summer truffle on top.

  9. 9

    Then add a turn of ground pepper, a pinch of fleur de sel and serve your cauliflower velouté.