Paul's [recipe] Corner

From ep 2 Food Trail Tasmainia

One head of cauliflower approx 600 – 700g
250 ml of milk – full cream
750 mls of chicken stock
1 stick of celery
1 leek finely sliced
1 bay leaf
¼ tsp of nutmeg
½ cup of cream
One truffle
Salt and pepper to taste
Butter and olive oil

Slice leek and celery finely and then cut up the cauliflower. Heat oil and butter in a large pot add leek and celery and sweet down a little then add the cauliflower. Continue to cook for five minutes or so as to caramelise the flavours. Add milk, stock, nutmeg and bay leaf bring to a boil and then turn down to a simmer. Cook until the cauliflower is tender.

Meanwhile heat the cream in a saucepan and add the chopped up truffle so as to infuse the cream with the truffle flavour and aroma. For this soup you would like to use about 20 – 25grams of truffle in the cream and then a slice or two in each bowl served. Truffles aren’t cheap though!

Once the cauliflower is cooked put soup into a blender and blend till silky smooth adding the truffles and cream. Return to the heat and taste for seasoning adding salt and pepper as you like. Serve in bowls with a slice of truffle as garnish.