Give a decadent spin to an already delicious recipe by adding white truffle oil to a silky smooth soup made from curried cauliflower, onion, milk, cream, and fresh chives. For soaking up every last bit in the bowl, this meal comes with golden rounds of toasted sourdough.
Pam’s Cauli & Truffle Soup
Pam’s Cauli & Truffle Soup
with crispy sourdough rounds
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cauliflower Florets
- Fresh Chives
- Fresh Cream
- Low Fat Fresh Milk
- Medium Curry Powder
- Onion
- Onions
- Sourdough Baguette
- Sourdough Baguettes
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender
CURRY CAULIFLOWER
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the Onion and ½ the curry powder until golden, 4-5 minutes (shifting occasionally). Add ¾ of the cauliflower and fry with the lid on until beginning to brown, 2-3 minutes (shifting occasionally).
MAKE IT CREAMY
Once the cauli and Onion mix is done, lower the heat and pour in the milk, the cream, and 100ml [200ml]|#7DA0D7 of water. Simmer until softened and slightly reduced, 8-10 minutes.
FANCY TRUFFLE OIL
Pour the creamy cauli mixture into a blender. Pulse until smooth and pour back into the pot. Season and stir through ½ the truffle oil. Add a splash of water if the soup is too thick. Cover and set aside.
CRUNCH FACTOR
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining cauliflower with the remaining curry powder (to taste) until lightly charred, 5-6 minutes. Remove from the pan and season.
FOR DIPPING
Spread butter (optional) or oil over the sourdough rounds. Return the pan to medium heat. When hot, toast the sourdough until golden, 1-2 minutes per side. Warm up the soup before serving (if necessary).
SOUP'S UP
Bowl up a hearty helping of the cauliflower soup. Pile on the curried cauli pieces and drizzle over the remaining truffle oil. Garnish with the chives. Serve the toasted sourdough rounds alongside for dipping!
Onion - 1
Medium Curry Powder - 7,5ml
Cauliflower Florets - 200g
Low Fat Fresh Milk - 100ml
Fresh Cream - 100ml
Truffle Oil - 5ml
Sourdough Baguette - 1
Fresh Chives - 3g
CURRY CAULIFLOWER
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the Onion and ½ the curry powder until golden, 4-5 minutes (shifting occasionally). Add ¾ of the cauliflower and fry with the lid on until beginning to brown, 2-3 minutes (shifting occasionally).
MAKE IT CREAMY
Once the cauli and Onion mix is done, lower the heat and pour in the milk, the cream, and 100ml [200ml]|#7DA0D7 of water. Simmer until softened and slightly reduced, 8-10 minutes.
FANCY TRUFFLE OIL
Pour the creamy cauli mixture into a blender. Pulse until smooth and pour back into the pot. Season and stir through ½ the truffle oil. Add a splash of water if the soup is too thick. Cover and set aside.
CRUNCH FACTOR
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining cauliflower with the remaining curry powder (to taste) until lightly charred, 5-6 minutes. Remove from the pan and season.
FOR DIPPING
Spread butter (optional) or oil over the sourdough rounds. Return the pan to medium heat. When hot, toast the sourdough until golden, 1-2 minutes per side. Warm up the soup before serving (if necessary).
SOUP'S UP
Bowl up a hearty helping of the cauliflower soup. Pile on the curried cauli pieces and drizzle over the remaining truffle oil. Garnish with the chives. Serve the toasted sourdough rounds alongside for dipping!
Onion - 1
Medium Curry Powder - 15ml
Cauliflower Florets - 400g
Low Fat Fresh Milk - 200ml
Fresh Cream - 200ml
Truffle Oil - 10ml
Sourdough Baguette - 1
Fresh Chives - 5g
CURRY CAULIFLOWER
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the Onion and ½ the curry powder until golden, 6-7 minutes (shifting occasionally). Add ¾ of the cauliflower and fry with the lid on until beginning to brown, 4-5 minutes (shifting occasionally).
MAKE IT CREAMY
Once the cauli and Onion mix is done, lower the heat and pour in the milk, the cream, and 300ml [400ml]|#7DA0D7 of water. Simmer until softened and slightly reduced, 10-12 minutes.
FANCY TRUFFLE OIL
Pour the creamy cauli mixture into a blender. Pulse until smooth and pour back into the pot. Season and stir through ½ the truffle oil. Add a splash of water if the soup is too thick. Cover and set aside.
CRUNCH FACTOR
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining cauliflower with the remaining curry powder (to taste) until lightly charred, 5-6 minutes. Remove from the pan and season.
FOR DIPPING
Spread butter (optional) or oil over the sourdough rounds. Return the pan to medium heat. When hot, toast the sourdough until golden, 1-2 minutes per side. Warm up the soup before serving (if necessary).
SOUP'S UP
Bowl up a hearty helping of the cauliflower soup. Pile on the curried cauli pieces and drizzle over the remaining truffle oil. Garnish with the chives. Serve the toasted sourdough rounds alongside for dipping!
Onions - 2
Medium Curry Powder - 22,5ml
Cauliflower Florets - 600g
Low Fat Fresh Milk - 300ml
Fresh Cream - 300ml
Truffle Oil - 15ml
Sourdough Baguettes - 2
Fresh Chives - 8g
CURRY CAULIFLOWER
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the Onion and ½ the curry powder until golden, 6-7 minutes (shifting occasionally). Add ¾ of the cauliflower and fry with the lid on until beginning to brown, 4-5 minutes (shifting occasionally).
MAKE IT CREAMY
Once the cauli and Onion mix is done, lower the heat and pour in the milk, the cream, and 300ml [400ml]|#7DA0D7 of water. Simmer until softened and slightly reduced, 10-12 minutes.
FANCY TRUFFLE OIL
Pour the creamy cauli mixture into a blender. Pulse until smooth and pour back into the pot. Season and stir through ½ the truffle oil. Add a splash of water if the soup is too thick. Cover and set aside.
CRUNCH FACTOR
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining cauliflower with the remaining curry powder (to taste) until lightly charred, 5-6 minutes. Remove from the pan and season.
FOR DIPPING
Spread butter (optional) or oil over the sourdough rounds. Return the pan to medium heat. When hot, toast the sourdough until golden, 1-2 minutes per side. Warm up the soup before serving (if necessary).
SOUP'S UP
Bowl up a hearty helping of the cauliflower soup. Pile on the curried cauli pieces and drizzle over the remaining truffle oil. Garnish with the chives. Serve the toasted sourdough rounds alongside for dipping!
Onions - 2
Medium Curry Powder - 30ml
Cauliflower Florets - 800g
Low Fat Fresh Milk - 400ml
Fresh Cream - 400ml
Truffle Oil - 20ml
Sourdough Baguettes - 2
Fresh Chives - 10g
Frequently Asked Questions
What is the preparation time for Pam’s Cauli & Truffle Soup?
The preparation time for Pam’s Cauli & Truffle Soup with crispy sourdough rounds is between 20 and 35 minutes.
What is the total time required to make Pam’s Cauli & Truffle Soup with crispy sourdough rounds?
The total time required to make Pam’s Cauli & Truffle Soup with crispy sourdough rounds is between 30 and 45 minutes.
How many servings does Pam’s Cauli & Truffle Soup provide?
4 servings
What are the main ingredients in Pam’s Cauli & Truffle Soup?
Cauliflower Florets, Fresh Chives, Fresh Cream, Low Fat Fresh Milk, Medium Curry Powder, Onion, Onions, Sourdough Baguette, Sourdough Baguettes, Truffle Oil
What is the nutritional information of Pam’s Cauli & Truffle Soup?
Calories: 918, Carbs: 104 grams, Fat: grams, Protein: 25.2 grams, Sugar: 24.7 grams, Salt: 964 grams
How do I prepare Pam’s Cauli & Truffle Soup?
SOUP'S UP: Bowl up a hearty helping of the cauliflower soup. Pile on the curried cauli pieces and drizzle over the remaining truffle oil. Garnish with the chives. Serve the toasted sourdough rounds alongside for dipping! FOR DIPPING: Spread butter (optional) or oil over the sourdough rounds. Return the pan to medium heat. When hot, toast the sourdough until golden, 1-2 minutes per side. Warm up the soup before serving (if necessary). CRUNCH FACTOR: Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining cauliflower with the remaining curry powder (to taste) until lightly charred, 5-6 minutes. Remove from the pan and season. FANCY TRUFFLE OIL: Pour the creamy cauli mixture into a blender. Pulse until smooth and pour back into the pot. Season and stir through ½ the truffle oil. Add a splash of water if the soup is too thick. Cover and set aside. MAKE IT CREAMY: Once the cauli and onion mix is done, lower the heat and pour in the milk, the cream, and 100ml [200ml]|#7DA0D7 of water. Simmer until softened and slightly reduced, 8-10 minutes. CURRY CAULIFLOWER: Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion and ½ the curry powder until golden, 4-5 minutes (shifting occasionally). Add ¾ of the cauliflower and fry with the lid on until beginning to brown, 2-3 minutes (shifting occasionally).
What should be prepared from my kitchen to make Pam’s Cauli & Truffle Soup?
Cauliflower Florets, Fresh Chives, Fresh Cream, Low Fat Fresh Milk, Medium Curry Powder, Onion, Onions, Sourdough Baguette, Sourdough Baguettes, Truffle Oil
How many calories does Pam’s Cauli & Truffle Soup have?
918 calories
How much fat content does Pam’s Cauli & Truffle Soup have?
grams
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