Cauliflower Soup with Truffle

Ingredients:

400g cauliflower cut into florets
1 large potato diced
1 clove garlic – crushed
1 medium leek – washed and sliced
1 medium onion diced
I tablespoon of olive oil
1 Tablespoon Truffled Butter
3 cups Chicken stock
200ml Fresh Pouring Cream
Pinch salt
Minimum 10g Fresh black Truffle

Method:

Sauté onion, leek & garlic in a pot with the butter and oil. Reserve 1 tablespoon of oil to drizzle as the garnish. Sauté slightly then add the cauliflower & potato, & continue until just soft. Add Stock & salt & simmer approx. 10 mins until all vegetables are cooked through. Puree in food processor or using kitchen stick. When serving re-heat soup slowly, adding cream (do not boil) and fold in some finely grated truffle.Pour into appropriate bowl then garnish with finely shaved truffle. Note: Do not cook the truffle, the heat from the soup in its final stages will bring out the necessary aromas and flavour.