Photo: Chris Court

Serves 6

Ingredients

• 2 Tbsp. olive oil
• 1 large onion, thinly sliced
• 1 1/2 heads (3 1/2 pounds) cauliflower, cored and coarsely chopped
• 1 1/2 cups heavy cream
• 1 cup crème fraîche
• 1/4 cup freshly grated Parmesan cheese
• 2 tsp. kosher salt
• 1/4 cup minced chives
• Truffle oil, for drizzling (optional)

Directions

Active time: 30 minutes
Total time: 50 minutes

In a large pot, heat olive oil over medium heat. Add onion, cover, and cook until soft, stirring occasionally, about 8 minutes. Add 3 cups water, cauliflower, and heavy cream and bring to a boil. Lower heat to medium-low and simmer until cauliflower is soft, about 25 minutes. Stir in crème fraîche.

Working in batches, puree cauliflower mixture in a blender until very smooth. Return soup to pot, add Parmesan and salt, and bring to a gentle simmer. Ladle soup into bowls and garnish with chives. Drizzle with truffle oil, if using, and serve.

More Delicious Recipes

• Salmon in Parchment with Olive Butter
• Brussels Sprouts with Brioche Bread Crumbs
• Potato and Fennel Puree Recipe