Ingredients

• 1 hd cauliflower, florets
• 2 ea parsnips, peeled, rough chop
• 2 cl garlic, minced
• 4-5 C vegetable or chicken broth
• 1/2 C half-and-half
• 1 C onion, sliced thin
• 1 ea apple, cored and diced
• truffle oil to taste

Instructions

1. Lightly coat the cauliflower, parsnips, and garlic with oil, then roast at 450 degrees until lightly browned. Remove from heat and puree with the chicken broth. Combine the mixture in a soup pot with the half-and-half, warm through, and season to taste.
2. Saute the onions until caramelized, add the apples to soften, then season to taste.
3. Plate the soup, garnish with the onion-apple mixture, drizzle with truffle oil, and serve hot.

Source: www.forageddish.com

Contributed by: Skip