Roasted cauliflower and potato soup with parmesan crème.

Recipe by Pistachio Dining at Torrens.

• Local black truffle
• ½ Cauliflower roughly cut
• 2 Lge Potato peeled and roughly cut
• 1 Onion Diced
• 2 Cloves garlic
• Thyme
• Unsalted butter
• 500ml Chicken stock
• 500ml Cream
• 500ml Milk
• Parmesan rind
• 100ml Cream
• Shaved Local black truffle

Method

• Roast cauliflower and potato in oven until lightly golden
• Sauté onion, garlic and thyme with a little oil and butter until soft
• Add roasted cauliflower and potato to pan and cook for 5 min
• Season
• Add stock, 500ml of cream and milk and bring to the boil
• Turn soup down and simmer for 20 min
• Place parmesan rind into a small pot with enough cream to cover and reduce until thick take off heat
• Once soup is done blend until smooth and check seasoning
• To serve place into a warm bowl drizzle parmesan cream over and shave some local truffle to finish.

PISTACHIO DINING AT TORRENS

S HOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607

PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY