Cauliflower and white truffle oil soup

I know, I know. The cauliflower, broccoli’s albino sibling gets a bad rep. Less loathsome than it’s greener twin, but still. Why bother? Because…when this cruciferous vegetable meets another stinky ingredient, white truffle oil, they create a surprisingly refined  soup. I tried to make it look beautiful, but honestly, the allure of this soup is not it’s appearance, but it’s smell. The white truffle, alba madonna,  is one of the most expensive food items out there, imported from the  Piedmont region of Northern Italy.  A 1 lb truffle can cost thousands of dollars. Despite the cost,  an item like white truffle oil, is relatively inexpensive. It may not be the real thing, but it’s as close as I’d imagine most people can afford to get. Simply cook ingredients together, cover with broth or water and let simmer for about a half hour. Then pulse to get a velvety texture. The oil adds to the smoothness of this soup. While this doesn’t constitute a meal in itself, it’s dressed up enough for company or a first course for a Christmas dinner.

Cauliflower and white truffle oil soup


  • 1 head of cauliflower, chopped into florets
  • 1 large potato
  • 1 white onion
  • white truffle oil
  • 1-2 liters of chicken or vegetable stock


Dice onion and saute in a tablespoon of white truffle oil and butter (butter is optional) and salt. Cook until translucent. Peel and dice potato and add to the onions. Add cauliflower florets and salt. Cover with chicken or vegetable stock or water and bring to the boil. Lower heat and allow to simmer for about 30 minutes. When potatoes and cauliflower are cooked, puree with immersion or standard blender. Finish with a drizzle of the truffle  oil when serving.