Truffle Cappuccino, Cauliflower & Potato Soup

Method

chefjasonmckinney.com/notebook/elizabeth-truffle-cappuccino-cauliflower-potato-soup

1. 1

   Melt 80g butter in a heavy-bottomed pot over medium heat. Add 150g onion and 15g garlic, cook until translucent and fragrant, about 3 minutes. Don't color.

2. 2

   Add 400g cauliflower and 300g potato to the pot. Toss well to coat in the butter and aromatics. Cook for 3–4 minutes, stirring occasionally.

3. 3

   Pour in 1200g chicken stock (or mushroom stock for vegetarian). Bring to a boil, then reduce heat to a gentle simmer. Cook for 18–20 minutes until cauliflower and potato are completely tender and break apart easily.

4. 4

   Remove from heat and let cool slightly. Transfer to a blender (Vitamix). Add 150g crème fraîche and blend until completely smooth.

5. 5

   Return to pot over low heat. Season carefully with 5g sea salt, 0.5g white pepper, 5g sherry vinegar, 2g Tabasco, and 5g truffle oil. Add 2g XG if needed for consistency. The soup should be velvety and luxurious.

6. 6

   Ladle into warm bowls or cappuccino cups. Top each with a small shaving of black winter truffle and a light scatter of fresh chives. Serve immediately.