This is a really simple but very classy soup. The porcini oil is an absolute bonus in this recipe, it is so much better than the truffle oil you can buy. You definitely have to give it a try.
What goes in it?
2 tbsp olive oil
1 onion, chopped
1 cauliflower, roughly chopped
1 liter or 4 cups of chicken stock
1 liter or 4 cups of water
salt & pepper
200 ml fat free cream (1 cup)
Heat the oil in large saucepan, add the onion and cauliflower. Fry gently for 2 – 3 minutes until the onion is tender. Add chicken stock and water, and let it cook for 10 – 12 minutes or until the cauliflower is done.
Mix the soup in a food processor until smooth. Pour it back into the pan, stir in cream and simmer for another 5 mins. Add pepper and salt if needed.
15 g (3 tbsp) dried procini
150 ml or 3/4 cup olive oil
Slowly heat the oil and dried porcini in a saucepan for five minutes over low heat. Set aside and let it cool.
Pour the soup into a bowl or a plate and drizzle the porcini oil over the soup.