|
8 Servings
|
10 min prep.
30 min cook. |
Easy
|
Ingredients
3lbs butternut squash, peeled, seeded and cubed
1lb cauliflower florets
1 garlic clove peeled
1 tbsp olive oil
32 fl. oz organic chicken stock
3 fl. oz heavy cream
sea salt
Freshly ground black pepper
1 tsp grated parmesan
1 fresh truffle (can be white or black)
Finely chop the garlic.
Heat the olive oil in a large stockpot and add the garlic. Cook for about 30 seconds until garlic is soft.
Add the butternut squash and cauliflower to the pot. Cook for 5 to 10 minutes, stirring occasionally.
Add the chicken stock. Bring to a boil, lower the heat and simmer for about 20 minutes.
Using a blender, purée the mixture until it becomes smooth.
Add some water if the soup is too thick and season to taste with salt and pepper.
Beat the heavy cream with the parmesan in a bowl, using an electric whisk until the cream stands in stiff peaks.
Divide the soup among individual bowls. Add 1 tsp whipped cream in each bowl.
Using a truffle slicer, shave some truffle on the top just before serving.
3lbs butternut squash, peeled, seeded and cubed
1lb cauliflower florets
1 garlic clove peeled
1 tbsp olive oil
32 fl. oz organic chicken stock
3 fl. oz heavy cream
sea salt
Freshly ground black pepper
1 tsp grated parmesan
1 fresh truffle (can be white or black)
Finely chop the garlic.
Heat the olive oil in a large stockpot and add the garlic. Cook for about 30 seconds until garlic is soft.
Add the butternut squash and cauliflower to the pot. Cook for 5 to 10 minutes, stirring occasionally.
Add the chicken stock. Bring to a boil, lower the heat and simmer for about 20 minutes.
Using a blender, purée the mixture until it becomes smooth.
Add some water if the soup is too thick and season to taste with salt and pepper.
Beat the heavy cream with the parmesan in a bowl, using an electric whisk until the cream stands in stiff peaks.
Divide the soup among individual bowls. Add 1 tsp whipped cream in each bowl.
Using a truffle slicer, shave some truffle on the top just before serving.
"A beautiful and easy gourmet appetizer for a fine dinner party! This recipe is also ideal for your winter holiday dinners.
Butternut squash is perfect for soup as it gets a beautiful silky texture after cooking. Its flavor pairs perfectly with the earthy flavors of truffle.
If you can’t find fresh truffle, replace it with a few drops of truffle oil just before serving.
This recipe is delicious with a slice of toasted bread." ~ Nathalie
Butternut squash is perfect for soup as it gets a beautiful silky texture after cooking. Its flavor pairs perfectly with the earthy flavors of truffle.
If you can’t find fresh truffle, replace it with a few drops of truffle oil just before serving.
This recipe is delicious with a slice of toasted bread." ~ Nathalie