1.2 cauliflower25g butter1 tbsp olive oil 250g,potato peeled and roughly chopped1 yellow onion, peeled and chopped1.2 liters vegetable stock400ml whole milk100ml double creamGrated nutmeg
2 tbsp olive oil 50g, of chunky bread cut into cubes
Truffle-infused oil, to drizzle
Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth.For the croûtons, heat the olive oil or goose fat in a frying pan over a medium heat. Add the bread cubes and fry until golden and crisp, turning frequently. Drain on kitchen paper and sprinkle with a little sea salt.Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls and grate some nutmeg on top, then serve.