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Truffled Cream of Cauliflower Soup

Truffled Cream of Cauliflower Soup
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Imperial (US)
  • 3 tbsps extra virgin olive oil
  • 3 tbsps unsalted butter
  • 4 silces pancetta, chopped
  • 1 medium onion, chopped
  • 1 head of cauliflower, washed and roughly chopped
  • 4 cups chicken stock
  • 1 truffle, sliced very thinly with a truffle shaver or mandolin
  • 4 tbsps all-purpose flour
  • 1 cup light cream
  • 4 drops truffle oil
  • salt and freshly ground white pepper to taste

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