Truffle Cauliflower Soup

Instructions

1. Sauté the aromatics
   In a large, heavy-bottomed pot, melt butter over medium heat. Add the onions and cook for 4-5 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
2. Cook the cauliflower
   Add cauliflower florets to the pot and stir to coat with the butter mixture. Cook for 5 minutes, stirring occasionally. Add the vegetable or chicken broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until the cauliflower is very tender when pierced with a fork.
3. Blend the soup
   Remove the pot from heat and allow to cool slightly. Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer in batches to a blender and purée until silky smooth, then return to the pot.
4. Add the finishing touches
   Return the pot to low heat and stir in the heavy cream, truffle oil, thyme, and nutmeg. Season with salt and freshly ground black pepper to taste. Warm gently without boiling for about 5 minutes to allow flavors to meld together.
5. Brighten and serve
   Just before serving, stir in the lemon juice to brighten the flavors. Ladle the soup into warmed bowls, drizzle with additional truffle oil, and garnish with fresh thyme leaves and shaved fresh truffle if using. Serve immediately with crusty bread on the side.