Cauliflower Soup with Truffle Infused Extra Virgin Olive Oil

Ingredients:

• 1 Large head of cauliflower, stem removed, cut into pieces.

• 2 medium onions, diced

• 2 sticks celery, diced

• 3 garlic cloves, minced

• 1.5 litres stock – chicken or vegetable

• Salt and pepper to taste

• 2 tbsp Great Southern Truffle Oil

Method:

1. Sauté onion and celery over low heat till soft, then add garlic and cook 5 mins

2. Add cauliflower and stock, simmer till perfectly cooked

3. Blend to desired consistency – rustic or smooth, adjust seasoning and add cream if desired

4. Finish with a drizzle of Great Southern Truffle Oil