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White Velvet Soup {Putting Down Roots}


I  wanted to start off the Thanksgiving meal with something silky and luscious. (This photo makes it look lumpy, but it really wasn't. I promise!) This soup was made even more decadent with a drizzle of white truffle oil.

Ingredients

  • 1 head of cauliflower
  • 2 medium onions
  • 5 potatoes (I had red potatoes)
  • 1 C water
  • 5 C vegetable broth
  • juice of 1 organic lemon
  • freshly ground salt
  • freshly ground pepper
  • olive oil
  • white truffle infused olive oil
  • fresh herbs (I used a mixture of chives, mint, majoram, thyme, and parsley)


Procedure
Preheat oven to 400 degrees F and line a baking tray with parchment paper.

Wash and cut your head of cauliflower into small pieces. Slice your onions and potatoes into wedges. Spread them out onto the baking tray. Drizzle olive oil over top.


Put trays into the oven and bake for 30 to 40 minutes or until the edges have become a nice golden tinge.


In batches, blend the veggies mixed with water and stock. The proportions don't need to be the same since it's all going into the souppot together. Place the puree into the pot. Add in the lemon juice and heat till warmed through. Season to taste with salt and pepper. Ladle into serving bowls. To serve, garnish with fresh herbs and drizzle with white truffle oil.

Comments

  1. This sounds wonderful. I love how it is all roasted prior to becoming soup.

    ReplyDelete
    Replies
    1. Yes, Wendy, the roasting brings a complex sweetness to the dish. It's fabulous.

      Delete

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