- 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)
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.
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