Silky Cauliflower Soup with a Hint of Truffle

Ingredients

• 1 medium head of cauliflower (about 1 pound / 450 grams), cut into florets
• 1 medium onion, diced (about 6 ounces / 170 grams)
• 2 cloves garlic, minced
• 4 cups vegetable broth (960 ml)
• 1 cup heavy cream (240 ml)
• 2 tablespoons unsalted butter (28 grams)
• 1 tablespoon olive oil (15 ml)
• Salt to taste (about 1 teaspoon)
• Freshly cracked black pepper to taste
• 1-2 teaspoons truffle oil (optional)