White Bean and Cauliflower Soup with Truffle Oil
Fancy Radish, Washington, D.C. and Vedge, 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.