TRUFFLED CAULIFLOWER SOUP

INGREDIENTS

1 tbsp olive oil

25g butter

1 onion, finely chopped

1 garlic clove, finely chopped

1 large head of cauliflower, roughly chopped

1 medium potato, diced

1 litre light vegetable stock

150ml double cream

1-2 tsp truffle oil

To serve:

finely sliced cauliflower

2 tbsp olive oil

125g finely grated Cheddar

sage leaves

1 tbsp olive oil

METHOD

1. Heat the olive oil and butter in a large saucepan and add the onion and garlic. Cook very gently for 10 minutes until the onion is very soft. Add the cauliflower and potato and cook for 2 minutes. Add the stock, bring to the boil and simmer for 15 minutes until the vegetables are soft.

2. Blend until perfectly smooth, return to the pan and add the cream and truffle oil. Check the seasoning and either warm through to serve or cool and chill until needed.

3. To make the cauliflower garnish, preheat the oven to 200°C/180°C fan/Gas 6. Place the cauliflower slices on a greaseproof baking sheet and brush with the oil. Roast for 20 minutes or until golden and lightly charred. Set to one side.