(Serves 4)


2             medium sized heads of cauliflower, florets removed

30 ml     olive oil

Salt and pepper to taste

250 g     sliced leeks

20 g        butter

2             cloves of garlic, crushed

500 ml  milk

1 liter    chicken stock

100 ml  crème fraiche

20 g        finely grated parmesan cheese

30 ml     good quality truffle oil

Parmesan shavings for serving

Truffle oil for serving

Micro herbs for garnish


  • Pre heat the oven to 200°C
  • Place the cauliflower florets onto a baking tray, drizzle with half of the olive oil, sprinkle with a bit of salt and pepper and roast in the oven until cooked and lightly charred.
  • Saute the leeks in the rest of the olive oil and the butter for about 2 minutes, add the garlic.
  • Add most of the cauliflower, the milk and stock to the leeks and simmer for 10 minutes (low heat with lid on)
  • Cool the soup
  • Add the crème fraiche and blend the soup – it must be very smooth
  • Reheat the soup and taste to adjust the seasoning
  • Blend the grated parmesan cheese and truffle oil well together in a coffee grinder to make a puree.


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