White Bean and Cauliflower Soup with Truffle Oil
Vedge and V Street - Philadelphia
“This luxuriously creamy soup is perfect for winter!,” say Richard Landau and Kate Jacoby in their book, Horizons: New Vegan Cuisine (2007). They love truffle oil, but warn, ”Don’t buy a cheap one—there is a huge difference in quality. Buy a quality truffle oil and it will be your friend for life”
- 2 quarts vegetable stock
- 2 heads cauliflower, leaves and center stem removed, florets separated and stems chopped
- 2 (16-ounce) cans of white beans, drained and rinsed (cannellini, great northern, or navy)
- 2 medium potatoes, peeled and chopped into 1/2-inch pieces
- 1 cup chopped onion
- 1 cup white wine
- 4 garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon dried sage
- 2 sprigs fresh rosemary
- White truffle oil
- Fresh herbs for garnish (chives or parsley)
In a large pot, bring stock, cauliflower, white beans, potatoes, onions, white wine, garlic, olive oil, salt, pepper, and sage to a simmer for 15 minutes, or until potatoes and cauliflower are tender. Add the rosemary and simmer for an additional 2 minutes. Then remove and discard the rosemary.
Purée the soup in a blender, or use an immersion blender.
Serve the soup in bowls with a generous drizzle of white truffle oil and garnish with fresh herbs.