While summer vegetables get all the gushing praise and glossy photos, what of the lowly winter vegetables? To me, they are every bit as wonderful: all the root vegetables, leeks, cardoons, artichokes, bitter greens, they all lend themselves to hearty preparations.
And now is the season of the cauliflower in all its glory. We love it roasted, sauteed, braised, creamy and in a soup. Here's a simple cauliflower soup that gets a boost of elegance from truffles.
1 medium head of cauliflower
3-4 cups of good chicken stock
1/2 medium sliced onion
3-4 T heavy cream
Combine the roughly chopped cauliflower with the stock and onion and boil until tender. Season to taste with salt, puree until smooth, adding just enough cream to bring everything together, finish with a swirl of truffle oil. See, told you it was easy.
