Ingredients
- 500 g cauliflower
- 1 small onion
- 1 tbs olive oil
- 750 ml vegetable broth
- 200 g greek yogurt
- salt, pepper
- 2 tbs truffles in oil, chopped (or truffle oil)
Preparation
1. Clean the cauliflower and cut into small florets. Peel and chop the onion. Add the onion and olive oil to the pot.
2. Heat the pot on highest level up to the roasting window, switch to a low level and sauté onion. Add cauliflower and sauté while stirring.
3. Add vegetable broth, place Secuquick softline on pot and close it.
4. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
5. At the end of the cooking time, depressurize the pot and remove Secuquick. Puree the soup and season with salt and pepper.
6. Allow the soup to cool. Stir in yogurt and truffles and season to taste before serving. Serve the soup cold, not ice-cold.
This recipe has been tested and approved by AMC.
Reviews