Saturday, June 4, 2011
Suzanne Somer's Cauliflower Soup
In a heavy bottom, medium size soup pot, saute three thinly sliced shallots in olive oil, until soft and translucent. Add one whole cauliflower, cut into small pieces. Add 1 tablespoon butter and saute until tender, about 7 min. Season with sea salt and pepper. Add 4 cups chicken broth (homemade, if possible) and bring to boil, then simmer for 25 min. Blend with a hand mixer or transfer to a food processor and purée in batches. Serve in soup bowls, then garnish with sea salt, dollop of creme fraiche, crispy fried shallots, and a drizzle of truffle oil (if you have it).