* 3 tablespoons olive oil
* 1 medium onion, sliced thin
* 1 head fresh cauliflower broken into florets
* pinch of salt
* 5 1/2 cups chicken broth
* truffle oil, (optional)
* Freshly ground black pepper
1. Heat the olive oil in a large pot. Let the onion sweat in the olive oil over low heat without letting it brown for 15 minutes.
2. Add the cauliflower, salt to taste, and 1/2 cup of the chicken broth. Raise the heat slightly and cook the cauliflower covered for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups chicken broth. Bring to a low simmer and cook an additional 20 minutes uncovered.
3. Using an immersion blender, puree the mixture to a very smooth, creamy consistency. Let the soup stand for 20 minutes if it becomes too thin, it will thicken slightly.
4. Serve hot, drizzled with a thin stream of truffle oil (or olive oil if you prefer) and freshly ground black pepper.