Last night’s Canterbury Truffle Festival event La Truffe Finale at Town Tonic was lovely. Chef Ryan Henley whipped up some amazing canapes, including truffle and chocolate aquafaba macarons(!!) while I hid my wee puku hapu behind my guitar and sang my songs and a couple of hesitant French tunes.
Of course the best thing is that we have some black and some white truffles leftover from the event so tonight the Frenchman whipped up a simple but pure classe Cauliflower Soup and coated it in truffle shavings. Ew.Yum.
Cauliflower and Black Truffle Soup
*The Frenchman needs me to tell you to use a large cast iron soup pot. He explained why at length but I’ll spare you… 😉
1 medium cauliflower, broken into large florets.
1/2 brown onion, finely chopped
2 cloves garlic, finely chopped
1 tsp dairy-free margarine (he insists it mustn’t be just oil… French eh)
1-2 tbsps low-flavour oil such as rice bran oil
Fake chicken stock (such as Massels, but if using a cube don’t use too much or you’ll over-salt)
Perigord black truffle
Sautee onion on a low heat in oil and margarine until transparent. Add garlic and cauliflower and a pinch of salt, stir for 2 mins. Add fake chicken stock (or vege stock) until the liquid just covers cauliflower. Put lid on the pot and leave on medium temp for 10 minutes or so, until the cauliflower softens. Blend while hot. Check seasoning and consistency. You want it to be pourable, but comfortingly thick.
Serve in a wide bowl and top with as much black truffle shavings as you want. Alternatively, a few drops of truffle oil when serving will work, but don’t overdo it.