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Cauliflower soup with parmaham and truffle

Cauliflower soup with parmaham and truffle

  • 1 cauliflower (+eventually a colored one for garnish)

  • 2.5 dl cream

  • 2.5 dl milk

  • 5 cups broth

  • 1 onion

  • 2 cloves garlic

  • butter or oil

  • fresh thyme

  • salt and pepper

  • 4 slices of Parma ham

  • truffle

Fry the chopped onion and garlic in butter or oil. Add the cauliflower florets, cream, milk and broth and let the it simmer for 10-20 minutes till the cauliflower is very tender. Bake parma ham slices in 200 degrees oven untill crisp.

Blend the cauliflower and the the soup and serve with fresh thyme, finely grated raw cauliflower, finely grated truffle and crispy parma ham.

 

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