Truffled Cauliflower Leek Soup

Truffled/Cauliflower/Leek Soup
Serves 4
A delicious, heart-warming soup, ideal for winter!
Write a review
  1. 400g cauliflower cut into florets
  2. 1 large potato diced
  3. 1 clove garlic - crushed
  4. 1 medium leek - washed and sliced
  5. 1 medium onion diced
  6. 3 cups Chicken or Vegetable Stock
  7. 2 Tablespoons Tasmanian Truffled Olive Oil
  8. 1 Tablespoon Tasmanian Truffled Butter
  9. 200ml Pouring Cream
  10. Pinch salt
  11. Minimum 10g Tamar Valley Truffle
  1. Sauté onion, leek & garlic in a pot with the butter and oil.
  2. Reserve 1 tablespoon of oil to drizzle as the garnish.
  3. Sauté slightly then add the cauliflower & potato, & continue until just soft.
  4. Add Stock & salt & simmer approx. 10 mins until all vegetables are cooked through.
  5. Put through wizz or mouli, re-heat adding cream (do not boil) and fold in some finely grated truffle.
  6. Pour into appropriate bowl then garnish with finely shaved truffle & drizzle with remainder of the oil.
  1. Do not cook the truffle, the heat from the soup in its final stages will bring out the necessary aromas and flavours.
Tamar Valley Truffles
Translate »
Join the TVT Club!
Register today for updates about our latest products and super specials!
We respect your privacy. We won't bombard you with messages.