This cauliflower soup with black truffle oil is one of my favorite ways to prepare cauliflower.
This week I embark on a new phase. I turned in my manuscript to the editors on Friday (sigh of relief) and was elated to say “I’m done!”. My husband and I went out to celebrate which included plates of delicious food and wonderful conversation. I’ve started writing book two and I’m so excited to play in the kitchen, create, and not be tied to my computer for a little while.
I really enjoyed reading your comments this last week. There were a few of you who mentioned brussel sprouts and bacon. I’ve never been much of a brussel sprout fan, but I’m going to give that one a try. Of course, bacon makes everything taste better so I’m thinking it will be a keeper.
This weekend when I got my produce box, I opened it up hastily like a box of candy, noticed the light was hitting it perfectly, and took a few pictures for practice. I was amazed at how beautiful the rutabaga is…all gnarled at the bottom with it’s cute crew-cut top.
Remember the 10 pound cauliflower I told you about last week? After looking at it for a few days in the fridge I decided to make a very large batch of cauliflower soup with black truffle oil. I found this recipe years ago in a magazine and it was one of those that sat in my “to try” pile for years (10 to be exact). It’s amazing how this recipe takes a vegetable that really doesn’t have a huge flavor profile and turns it into something buttery, rich, and creamy. I think even the most skeptical of cauliflower will be pleased with this soup.