CAULIFLOWER SOUP
Serves 6.
Note: From "Hot and Hot Fish Club Cookbook -- A Celebration of Food, Family, and Traditions" by Chris and Idie Hastings with Katherine Cobbs.
• 2 tbsp. unsalted butter
• 11/2 c. sliced yellow onion (about 1 medium)
• 2 tsp. chopped fresh thyme
• 1 lb. cauliflower florets
• 2 c. vegetable stock
• 1 c. heavy cream
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground pepper
• White truffle oil, optional
Directions
Melt butter in a medium stockpot over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion is softened and translucent. Add the thyme and cook for a minute more.
Add the cauliflower and stir to coat with the onions and butter. Cook for another 3 minutes. Add stock and bring the mixture to a boil; reduce the heat to medium-low and simmer for 20 minutes.
Add the cream and cook for an additional 15 minutes or until the cauliflower is tender and the mixture is slightly reduced.
Transfer the cauliflower mixture to a blender and process until puréed. Season the soup with salt and pepper.
Ladle 3/4 cup of the soup into six bowls and drizzle each serving with 1 to 2 drops of the truffle oil, if using. Serve immediately.
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