Cauliflower Soup With White Truffle Oil
6 Servings
INGREDIENTS:
2 Tablespoons Butter
1 Onion, Finely Chopped
1 Pound Cauliflower, Florets
29 Ounces Low Sodium Chicken Broth
1 Teaspoon White Truffle Oil
1 Tablespoon Chives, Thinly Sliced Chives
DIRECTIONS:
Melt butter in heavy large pot over medium heat. Add onion and saute until tedner, about 8 minutes. Add cauliflower and saute 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
Working in batches, transfer soup to blender and puree until smooth. Return soup to pot. Bring soup to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
Per Serving: 6 g Carb; 2 g Fiber