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2 Tbsp butter
1 large white onion, chopped
1 clove garlic, minced
2 heads cauliflower, trimmed and cut into small pieces
1 tsp salt, plus additional to taste
3½ cups chicken or vegetable broth, (if using vegetable broth, choose one without tomato in it)
1½ cups heavy cream
1 cup milk
White truffle oil, chopped chives and truffles shavings for garnish
1 small loaf crusty bread, cut into 1-inch cubes
2 Tbsp olive oil
Salt, pepper to tasteMethod
In a large pot over medium heat, melt butter. Add onions and cook until softened but not browned, about 6-8 minutes. Add the garlic, cauliflower and salt and cook until just beginning to soften about 4-5 minutes, being careful not to let the garlic get too brown. Pour in stock, bring to a boil. Reduce heat to low, cover and simmer until cauliflower is very soft, about 45 minutes. Meanwhile, make the croutons by tossing the bread cubes in the olive oil and seasoning with salt and pepper. Place in a single layer on a baking sheet. Bake in 400-degree oven, turning occasionally, until brown and toasty, about 10-minutes. Add the cream and milk to the soup and bring to a simmer over medium heat. Puree the soup in the pot using an immersion blender, or do it in batches in a regular blender or food processor. Working in a blender in small batches will allow you to get a smoother texture. If soup is too thick, thin it out with additional stock. Season with additional salt to taste, garnish with truffle oil, chopped chives, truffle shavings and croutons.