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Cauliflower Velouté with Orange and Thyme - Truffle Cream

Name: Cauliflower Velouté with Orange and Thyme - Truffle Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: francaise
Ingredients: 800 g Cauliflower; 200 ml Coconut milk; 1 piece Orange; 150 ml Crème fraîche; 500 ml Vegetable broth; 5 g Fresh thyme; 10 g Black truffle; 30 ml Hazelnut oil; 5 g Salt; 3 g Pepper; 30 g Butter

A sophisticated French soup with puréed cauliflower, enriched with crème fraîche and black truffle, finished with a hint of orange essence and hazelnut oil.

40 min4 servings280 kcalDifficulty: Medium

Ingredients

800 g Cauliflower
200 ml Coconut milk
1 piece Orange
150 ml Crème fraîche
500 ml Vegetable broth
5 g Fresh thyme
10 g Black truffle
30 ml Hazelnut oil
5 g Salt
3 g Pepper
30 g Butter

Instructions

Step 1
Cut the cauliflower into small florets. Melt the butter in a pot.
Step 2
Add the cauliflower and thyme, sauté for 5 minutes. Pour in the broth and coconut milk.
Step 3
Simmer for 15 minutes until the cauliflower is tender.
Step 4
Blend the soup with an immersion blender until perfectly smooth and creamy.
Step 5
Stir in the crème fraîche. Season with salt, pepper, and orange zest.
Step 6
Pour into bowls, add a drizzle of hazelnut oil and fresh truffle shavings.

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