Ingredients
- 2 tablespoons (1/4 stick) butter
- 1 large onion, finely chopped
- garlic
- 1 pound cauliflower florets (about 5 cups)
- 2 cups low-salt chicken broth
- 2 cups milk
- 1 teaspoon white truffle oil* or extra-virgin olive oil
- 1 tablespoon thinly sliced chives
- cheddar cheese
Preparation
- Saute onions and garlic in butter until translucent.
- Add cauliflower and saute for a few minutes.
- Add broth and milk, cover and simmer ~25 min (until tender).
- Blend soup and serve!
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