Summary: the adults enjoyed it, my almost 2-year-old ate it up and my almost 4-year-old gagged while eating it.
- 2-3 tablespoons truffle or regular butter
- 1 large onion, finely chopped
- 1 large cauliflower; cleaned, trimmed, using just the florets cut into medium sized pieces
- 32 oz (4 cups) good chicken broth
Add cauliflower and sauté for 3 more minutes. Add broth. When it comes to a boil, turn down to a low simmer and cover. Cook until cauliflower is tender, stirring a couple times. About 25 minutes.
Turn off the heat. If you have a stick hand blender, you can purée the soup right in the pot until smooth and then bring back to a simmer. If not then transfer soup to a blender or food processor in batches and purée until smooth. Return soup to pot and bring to a simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Serve hot with garlic toast or crusty bread. Next time I will to try it with a dollop of crème fraiche and chopped chives on top or a drizzling of truffle oil.