Cauliflower and White Bean Soup

Serves 4

1 - 16oz (1lb) bag frozen cauliflower

1 - 15 oz can great northern beans, rinsed/drained

¼ cup finely chopped onion

4 cloves garlic – 2 finely minced, 2 quartered

1 - 3” sprig fresh rosemary, or 1 tsp dried

1 cup whole milk or half & half

½ cup chicken stock

1 tsp ground black pepper

1 ½ tsp sea salt

Olive oil

Black truffle infused oil (or infused oil of choice)

Heavy cream

In a large microwaveable steamer place cauliflower, chicken stock, quarter garlic cloves and rosemary sprig. If you don’t have a steamer, place in a large microwaveable bowl covered in plastic wrap. Steam for about 10 minutes or until cauliflower is fork tender. Take out the rosemary sprig, remove the leaves and finely chop.

In a medium pot, heat 1 tsp olive oil over medium heat. Add onion and sauté for about 5 minutes. Add garlic and sauté another two minutes. Add beans, the chopped rosemary, and 1 tsp black truffle oil and cook over medium heat for about 3 minutes, stirring constantly.

In a blender, pour milk, salt and pepper, and both the cauliflower and bean mixture. Remove the top plug from the blender lid before securing. While covering the opening with a small towel, blend the mixture until smooth, 1 to 2 minutes. Salt and pepper to taste.

Return to the mixture to the pot and warm the soup on medium heat until bubbling hot. Reduce heat to low and let simmer for 10 minutes, stirring occasionally. 

Serve this soup with a drizzle of heavy cream and truffle oil along with some crusty bread or croutons.