- 25g/1oz butter
- 1 tbsp olive oil
- 1 large or 2 medium cauliflowers (about 1.1kg/2½lb), stalks removed and cut into florets
- 1 large potato, about 250g/9oz, peeled and roughly chopped
- 1 onion, peeled and chopped
- 1.2ltr/2pt chicken or vegetable stock
- 400ml/14fl oz whole milk
- Sea salt and freshly ground black pepper
- 100ml/4fl oz double cream
- Truffle-infused oil, to drizzle For the croutons
- 2 tbsp olive oil or goose fat
- 2 slices day-old country-style bread, cut into cubes
1. Heat the butter and olive oil in a large saucepan then tip in the cauliflower florets, potato and onion. Cover and sweat for about 10 minutes over a low heat, stirring occasionally, until the vegetables are softened but not coloured.
2. Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer. Simmer, uncovered, for 10-15 minutes until all the vegetables are soft. Add the cream and remove from the heat. Purée the soup using a free-standing or hand-held blender until smooth.
3. For the croutons, heat the olive oil or goose fat in a frying pan over a medium heat. Add the bread cubes and fry until golden and crisp, turning frequently. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with a little sea salt.
4. Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls, drizzle over a little truffle oil and scatter a few croutons on top. Serve immediately.