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Burgundy Truffle Cauliflower Velouté
6
Servings
15
Preparation (min.)
25
Cooking (min.)
Ingredients
- 1 large cauliflower
- 1 L of milk
- 1 vegetable broth cube
- 3 shallots
- 60 to 80 g of fresh Burgundy truffle
- Butter
- Water
- Salt
- Pepper
- Fleur de sel
Cauliflower Velouté with Burgundy Truffle
Sweetness, creaminess, and autumn aromas come together in this cauliflower velouté with Burgundy truffle. The cauliflower is gently cooked in a mixture of milk and water with shallots, then blended until a smooth and enveloping texture is achieved. The Burgundy truffle is added at the time of plating, in small pieces and then in thin slices, to preserve its aromatic finesse. An elegant and comforting recipe, to be enjoyed both hot and cold.
Cook this recipe with Plantin products
PEAK SEASON
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
PEAK SEASON
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
PEAK SEASON
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
Preparation
Prepare the cauliflower
Thoroughly clean the cauliflower and keep only the florets. Rinse them and then drain.
Prepare the shallots
Peel the shallots and roughly chop them. Sauté them gently in a pan with a bit of butter, without letting them color too much.
Add the cauliflower
Add the cauliflower florets to the shallots and mix for a moment.
Add the milk and water
Moisten with a mixture of equal parts water and milk. Add the vegetable broth cube and a small pinch of salt.
Cook the cauliflower
Let it cook gently for about 20 to 30 minutes, until the cauliflower is perfectly tender.
Blend the soup
Blend everything until you achieve a perfectly smooth texture. Adjust the seasoning with salt and pepper. If the soup is too liquid, let it reduce for a few more minutes until you reach a coating texture.
Prepare the Burgundy truffle
Cut about half of the Burgundy truffle into small pieces and keep the other half for thin slices at the time of plating.
Plate
Place the pieces of Burgundy truffle at the bottom of the deep plates. Pour the hot soup over it and then add a few thin slices of fresh truffle. Finish with a few grains of fleur de sel.
Plantin Chef’s tip(s)
Add a piece of truffle directly to the bottom of the plate before pouring in the hot velouté. The heat will gradually release its aromas. Reserve the most beautiful slices for the final presentation.
