Cauliflower and Chestnut Soup with Alba Truffle
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Feeds 6 - 8 people 
Prep time 15m
Cook time 20m
Description
This silky smooth and comforting soup is given a touch of luxury in the form of Alba truffle. Chestnuts and cauliflower make a rich soup that compliments the flavour of the truffle very well. This would make a perfect autumnal starter or indulgent lunch!
- 1 large cauliflower, trimmed and cut into florets
- 200g prepared chestnuts
- 1 litre chicken or vegetable stock
- 100ml double cream
- 1 onion, finely chopped
- 20g unsalted butter
- Grated Parmesan, to serve
- Olive oil , to serve
- 30g Alba white truffle
- Heat the butter and a small splash of oil in a large saucepan. Add the onion and cook for 10 minutes on low heat, until softened.
- Add the cauliflower and stock and bring to the boil. Reduce to a simmer and cook for 10 minutes, or until the cauliflower is tender.
- Remove from the heat and add the cream, then return to the heat and bring back to the boil. Season well with salt and white or black pepper.
- Add the chestnuts, then blend the soup using a stick blender.
- Top each serving with grated Parmesan, a swirl of olive oil and plenty of grated Alba truffle.
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