This creamy soup may look like your humble cauliflower soup (which we're not knocking) but with the combined flavours of the truffle and the aromatic duck broth, this soup will knock your socks off and keep your feet warm all at once.
Serves: 2 large portions
one whole head cauliflower, cut into bite sized florets
peeled clove garlic
1 onion, peeled and cut into chunks.
1 cup of filtered water
¼ tsp mustard powder
1 drizzle of truffle oil
Deliciously versatile with beautifully layered flavours, this clear duck broth is slow-cooked for 24-hours using bones from 100% free-range, organic, British ducks. Densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.View product