Cauliflower soup with truffle oil and pangrattato

Serves 4

Directions

1. Rinse the cauliflower under running water. Remove the leaves and cut the cauliflower into equal-sized florets.
2. Peel and finely chop the onions. Peel and dice the potatoes. Add a bit of olive oil to a soup pot and sauté the onions with a pinch of salt.
3. Add the cauliflower and potatoes, and pour in 1.25 liters of water (or just enough to cover the vegetables). Add the beef stock cubes and bring to a boil. Let it simmer gently until everything is cooked through.
4. Blend the soup until smooth using an immersion blender.
5. Peel the garlic. In a food processor, blend the stale bread with the two cloves of garlic, some salt, and pepper until coarse crumbs form.
6. Add a small splash of olive oil and pulse again. Fry the mixture in a skillet over medium heat until crispy. Set aside.
7. Add a dash of truffle oil to the soup and blend again.
8. Serve the soup in a bowl with some pangrattato on top and a drizzle of olive oil to taste. Grind some black pepper over the soup to taste.