Neil Perry’s Cream of Cauliflower Soup with Parmesan

cauliflower soup and shaved black truffle


  1. Heat oil and butter in heavy-based pan; add garlic, onion, salt and pepper, sauté for 10 minutes.
  2. Add cauliflower and sweat over low heat for about 10 minutes or until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup).
  3. Add stock, bring to the boil. Reduce heat and simmer, covered for about 15 minutes or until cauliflower is very soft.
  4. Remove from heat, process soup until very smooth.
  5. Return to pan, place over low heat, stir in cream.
  6. Add mustard and cheese in batches tasting soup each time to judge whether more is needed.
  7. It depends on the strength of flavour of both products as to the amount required. Check seasoning.
  8. Add more chicken stock if necessary to give the desired consistency.
  9. Finally, liberally grate or shave your truffle and enjoy!


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