Ingredients
Serves 4
50g butter
1 medium leek (finely chop the white part)
1 kilo cauliflower, roughly cut up
250 grams diced potato
750 ml vegetable stock
250 ml milk
125 ml cream
Sea salt to taste
4 large tiger prawns, sauté in a little butter and set aside
Truffle oil to taste
Method
In a large saucepan, gently heat the butter until it starts to melt. Add the finely chopped leeks and sweat (Cook without allowing the leek or butter to brown or burn).
Add the cauliflower and potato. Stir through and then add the stock and the milk and gently bring to the boil. Reduce the mix to a simmer and gently cook until all the ingredients are thoroughly cooked, soft, and ready to puree.
Puree the mixture and pass through a fine sieve to remove any lumps. Return the pureed soup to your saucepan, add the cream and season with salt.
To serve, pour the soup into bowls and finish with a prawn (served whole or sliced) with a drizzle of truffle oil.