Cauliflower Soup with White Truffle Oil

Recipe courtesy bon appetit, 1999

Makes 6 servings


  • 1 Tbsp + 1 1/2 tsp Liquid Gold extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 pound cauliflower florets (about 5 cups)
  • 2 (14.5 oz) cans low-salt chicken broth
  • 1 tsp Liquid Gold white truffle oil 
  • 1 Tbsp thinly sliced chives


  1. Heat olive oil in large heavy pot over medium heat. Add onion and saute until tender, about 8 minutes. Add cauliflower and saute 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
  2. Take the center out of blender cover and cover with a towel (as to not build up too much pressure in the blender). Working in batches, transfer soup to blender and puree until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
  3. Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

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