Heart Healthy from WakeMed Heart Center

Roasted Cauliflower Leek Truffle Bisque

October 30, 2014 |

Recipe courtesy of Chef Chris Blackburn
as seen on episode “Truffles”, season 4


  • 2 heads cauliflower, stemmed and chopped
  • 3 leeks white part only, washed and chopped
  • 3 shallots, peeled and chopped
  • 4 cloves garlic
  • 2 stalks celery
  • 1 cup dry white wine
  • 1 tsp chopped curly parsley
  • 1 oz chopped winter truffle
  • 1 oz whole winter truffle
  • 3 cups vegetable stock
  • pinch nutmeg
  • pinch cayenne pepper
  • 1 tsp smoked salt
  • 1 pint heavy cream
  • 1 tsp white pepper
  • ½ cup jasmine rice
  • ½ oz black truffle oil
  • 1 oz olive oil
  • ¼ lb butter
  • pumpkin seeds

In a large mixing bowl, add shallots, leeks, garlic, and cauliflower. Toss in olive oil, salt, and pepper. Lay cauliflower in a ½-sheet pan lined with waxed paper and place in a preheated 325 degree oven for 15 minutes. In a large pot, add vegetable stock, roasted cauliflower, cream, black truffle, nutmeg, cayenne, wine, cream, rice, white pepper. Simmer until rice is tender. Puree mixture until smooth, then add butter while soup is hot. Place soup in large bowl and Stir in 1oz black truffle. Sprinkle with parsley, smoked salt and pumpkin seeds.

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Category: Recipes

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