I love roasted cauliflower, but I was in the mood for soup, because I wanted to try out the new bottle of Trader Joe's black truffle oil.So I roasted the cauliflower anyway, set aside some toasty flowerets to use as "croutons," and blended up the rest with some sauteed onions, salt and about three cups of vegetable broth. Since the broth was still cool from having just been thawed, I put the blended mix in a saucepan to warm gently on the stove, along with a small handful of grated white cheddar cheese to melt into the soup.
Then of course, I ran outside to get this picture, as the sun started its slide into afternoon angles.
(Verdict on the TJ's truffle oil? Meh. Not a total waste of money. It wasn't expensive, and it was "worth it.")
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10 comments:
Nice! Well done on snagging that pic before you downed it. Looks delish.
Goddamned gorgeous soup though! Looks worth it to me.
Black truffles differ greatly from white in that they have a taste more than a perfume. White truffle oil is a manufactured "perfume" oil and so can be much more consistant. (The French are considered the best perfumiers in the world.)
Black truffles are also not nearly as expensive so it might be worth it to just buy some and sliver them over this delicious looking soup.
Love the photo. Cauliflower is one of my favorite fall/winter vegetables in any guise, but it makes the most voluptously silky soup, doesn't it?
Looks good, cookiecrumb!
Hey, all!
Mona: xxx
Shuna: I really love *real* white truffles, not the chemical facsimile, but oh, the perfume, fake or not, is seductive.
Brett: Unfortunately not as silken as would be ideal. I didn't chinois it for the simple reason that I didn't want to sieve out actual food and throw it away. (Or, maybe I could have blended it longer and more furiously. Ideas?)
Lisa: Yah. So good.
Looks delish. I once had a bottle of white truffle oil that I got as a gift (from someone quite wealthy, so I am assuming it was very expensive). It was heavenly. Cauliflower is so great.
This one was $10, and while it was less potent than I'd have liked, and a tad bitter, I figure it's not so bad. Well, see, it was less potent and a tad bitter when I swigged some out of the bottle, but it did make a nice addition to the soup.
Roasted califlower sounds yummy. Beats putting cheese wiz on top.Great photo BTW.
Mmmm, sounds just delicious, I like the idea of roasting the causliflower first! About truffles, some years we give a white truffle to my father-in-law for Christmas so we can eat it during the celebrations! I mean, he has to SHARE his goodies, doesn't he??? The Christmas spirit you know...
Truffle Schmuffle I say, they taste like wet leaves and whilst nice on scrambled eggs aren't really worth the fuss (or the dosh)
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