This soup is so simple to make, but super rich in flavour. The truffle oil adds a decadent touch at the end. Perfect for a chilly day
Preheat oven to 350º F. Remove florets from cauliflower and spread on baking sheet. Drizzle with 2 tablespoons of Della Terra Butter Olive Oil and season generously with salt. Roast for 30 minutes or until tender and slightly caramelized. Remove and set aside.
In a stock pot, fry the leeks in the remaining tablespoon of Della Terra Butter Olive Oil until softened. Add half of cauliflower, stock and cream. Simmer gently for 10 minutes.
Using an immersion blender, blend the soup in the stock pot. Break up the remaining florets into small pieces and add to stock pot.
Season with salt and pepper. Serve in individual bowls with a drizzle of truffle oil, bacon (if using) and a chunk of fresh, crusty bread.
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