A warm wintery cauliflower soup enhanced with flavours of truffles and chives.
Slice the shallot very finely and dice the garlic. Cut the cauliflower into small pieces discarding the central core.
Sweat the shallots in the butter with a pinch of salt until soft. Add the garlic and cook for 1 minute. Then add the cauliflower and cover with the milk. Bring to the boil and then reduce to a simmer. Cook for 15 - 20 minutes until the cauliflower is soft.
Blitz in a food processor until smooth.
Add salt and pepper and taste. Add more salt if required.
Cut the bread into 1 cm pieces.
Fry in olive oil until golden brown, season with salt and pepper and then drizzle with the truffle oil.
Serve with the soup and snipped chives.
«Cauliflower needs salt to really bring out the flavour so make sure you taste the soup and add more salt if required.»