Cauliflower Soup Drizzled With White Truffle Oil - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 cup finely chopped onion
5 cups cauliflower florets
2 cloves garlic, chopped
6 cups low-sodium chicken broth
1 teaspoon sea salt
3/4 teaspoon ground black pepper
1 teaspoon white truffle oil

Preparation

Melt butter in a large cast-iron pot over medium heat. Cook and stir onion in hot butter until tender, about 7 minutes. Add cauliflower and garlic; cook, stirring, until garlic is fragrant and cauliflower starts to soften, 5 minutes. Pour chicken broth, salt, and pepper into cauliflower mixture; cover pot and simmer until cauliflower is tender, about 25 minutes.
Pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and bring to a simmer. Ladle soup into bowls and drizzle with truffle oil.