Creamy Cauliflower Soup
1 large cauliflower, about 1.2kg
1 tbsp olive oil
1 large potato, about 250g, peeled and roughly chopped
2 large leeks , roughly chopped
1.2 litres vegetable stock
200 ml double cream
Truffle-infused oil or any kind of olive oil, to drizzle
onion crisps or croutons
Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and leeks, salt and pepper. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.
Pour in the stock and bring to the boil. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the cream and purée the soup ( I left a couple of cauliflower florets for decoration and for a chrunchiness ) using a freestanding or handheld stick blender until smooth.
Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls, drizzle over with a little truffle oil and scatter a few onion crisps on top. Serve immediately.