Cauliflower brings the softness, bottarga brings the sea, truffle does the rest. A festive starter you can make the day before. No cream, no butter: just olive oil.

Easy · 35 min · 7 ingredients · Serves 4

Ingredients

  • 1 cauliflower (about 800 g)
  • 1 white onion
  • 4 tbsp olive oil, plus a drizzle to serve
  • 800 ml vegetable stock
  • 40 g hazelnuts
  • 1 Koskas & Fils black truffle bottarga 120 g (about 40 g is enough for 4)
  • 1 unwaxed lemon
  • Freshly ground pepper. No salt: the bottarga takes care of it.

Method

  1. Soup base. Slice the onion and soften it in the olive oil for 5 min without colouring. Add the cauliflower florets and cook 5 more minutes.
  2. Cooking. Pour in the stock, cover and simmer for 20 min until the cauliflower is very tender.
  3. Blending. Blend thoroughly with 2 tbsp olive oil until smooth and glossy. Season with pepper.
  4. Hazelnuts. Toast them in a dry pan for 4 min, then roughly crush.
  5. Serving. Pour the hot soup into bowls. Remove the wax from the bottarga and shave thin slices with a peeler at the very last moment, straight over each bowl. Add the hazelnuts, a little lemon zest and a drizzle of olive oil.

House tip

Never cook bottarga: the heat of the soup is enough to release the truffle aroma.

→ Discover our black truffle bottarga 120 g