Ingredients
Method
Cooking
- Melt the butter in a large Dutch oven or heavy stock pot. Add the sliced onion and cook over low heat for about 15 minutes, stirring occasionally, until the onions become golden and fragrant.
- Pour in the broth and add the cauliflower florets. Simmer for about 10 minutes, or until the cauliflower is tender enough to pierce with a fork.
- Blend the soup with an immersion blender, or transfer it to a regular blender and process until it reaches your preferred texture.
- Stir in the half and half until fully incorporated.
Topping
- Add the kale pesto ingredients to a food processor and pulse until the mixture forms a lightly textured pesto.
- Top the soup with kale pesto, a drizzle of truffle oil, and croutons before serving.
Preparation
- Cut the bread slices into cubes for the croutons. Add olive oil to a deep skillet over medium heat and toss the cubes until they are golden brown and lightly coated.
- Transfer the croutons to a paper towel-lined plate to absorb excess oil, then sprinkle with salt.
Notes
Skillet Croutons for topping: Cut the bread slices into cubes and place them in a deep skillet with olive oil over medium heat. Toss the cubes until golden brown, ensuring they have a thin coating of oil to help prevent sticking and encourage browning. Move the croutons to a paper towel-lined plate to remove excess oil and sprinkle with salt. This method creates a texture between baked and lightly fried croutons.