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Roasted Cauliflower & Truffle Soup
Ingredients
  • 2 heads of cauliflower approximately 600g, florets removed
  • 2 tablespoons olive oil
  • generous pinch sea salt flakes
  • subheading: for the soup:
  • 1 tablespoon butter
  • 2 leeks cleaned thoroughly and thinly sliced
  • 2 garlic cloves crushed
  • 1 l stock
  • 500 ml full cream milk
  • subheading: to serve:
  • chunky bacon lardons fried (optional)
  • truffle oil
  • crusty bread
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