Cauliflower Soup paired with Pf Blanc de Noir 2019


  • 4 cloves garlic, finely chopped
  • 800 g onions, roughly chopped
  • 2 head cauliflower
  • 1 pinch cumin
  • 10 g chicken stock powder
  • 500 ml water
  • thyme
  • 200 g potato, cut into blocks
  • 350 ml cream
  • 250 ml milk
  • 3 g Dijon mustard
  • 3 drops truffle oil
  • salt to taste
  • 1 g white pepper


  1. Start by heating up a medium size pot with a little oil. When piping hot add the garlic and fry for a couple of seconds until you can smell that roasted garlic flavor, then add the onions, reduce heat, add a knob of butter and stir well while frying until onion is soft.
  2. Then add the rest of the ingredients and simmer on low heat until thick and creamy. Take off the heat and cool down a little.
  3. Blend well until smooth and return to the pot. Simmer for a couple of minutes and season well. Enjoy!

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