Truffled Cauliflower Leek Soup

Photo of Truffled/Cauliflower/Leek Soup


400g cauliflower cut into florets
1 large potato diced
1 clove garlic – crushed
1 medium leek – washed and sliced
1 medium onion diced
3 cups Chicken or Vegetable Stock
2 Tablespoons Tasmanian Truffled Olive Oil
1 Tablespoon Tasmanian Truffled Butter
200ml Pouring Cream
Pinch salt
Minimum 10g Tamar Valley Truffle


  • Sauté onion, leek & garlic in a pot with the butter and oil.
  • Reserve 1 tablespoon of oil to drizzle as the garnish.
  • Sauté slightly then add the cauliflower & potato, & continue until just soft.
  • Add Stock & salt & simmer approx. 10 mins until all vegetables are cooked through.
  • Put through wizz or mouli, re-heat adding cream (do not boil) and fold in some finely grated truffle.
  • Pour into appropriate bowl then garnish with finely shaved truffle & drizzle with remainder of the oil.


Do not cook the truffle, the heat from the soup in its final stages will bring out the necessary aromas and flavours.

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