An Elevated January Soup: Brown Butter, Sage, and Truffle Oil
A rich, creamy cauliflower soup meant to be savored slowly, with good bread
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Note: This recipe comes together in a few simple components. I recommend using:
one pot for the potatoes simmering in stock
one medium pan for cooking the frozen cauliflower
one small pan for the brown butter and sage
a mixer (I used a Ninja) or an immersion blender
Once everything is ready, it all comes together in the main pot before blending.
Full Recipe —
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
3–4 tablespoons butter
8–10 fresh sage leaves
1 fresh cauliflower, chopped, or a frozen bag of florets
1 small bag Yukon gold potatoes, peeled and cut small
3–4 cups vegetable or chicken stock
2–3 cloves garlic, minced
½ yellow onion, finely chopped
3 tablespoons cream, whole milk, or half-and-half (optional)
Truffle oil, for finishing
Olive oil
Kosher salt
Freshly cracked black pepper
Optional: squeeze of lemon or small splash of white wine
Instructions
Boil potatoes > Cook cauliflower > Make brown Butter > Combine everything > Blend + serve
1. Build the potato base
Add the potatoes to a medium pot with just enough stock to barely cover them (about 2 cups). Season lightly with salt and bring to a gentle simmer. Cook until the potatoes are just fork-tender, about 8–10 minutes.
Add the chopped onion directly to the pot and stir it in with a spoon. Let it soften gently in the hot stock for a few minutes. Turn off the heat and set aside — do not drain.
2. Cook and concentrate the frozen cauliflower
In a medium pan, add a drizzle of olive oil and the cauliflower. Season lightly with salt.
Even if you’re using fresh cauliflower, it’s best to cook it separately from the potatoes so each softens properly and the flavors stay clean.
If using frozen cauliflower:
Cook over medium heat, stirring occasionally, allowing the cauliflower to release its moisture. Let the liquid cook off fully — about 10–12 minutes — until the cauliflower is tender and no longer watery.
If using fresh cauliflower:
Add the florets to a pot of salted boiling water and cook until just fork-tender, about 5–7 minutes. Drain well, then add to the pan with olive oil and cook for a few minutes to dry off any excess moisture.
This step ensures the cauliflower is fully softened and concentrated before adding the brown butter.
3. Brown the butter & infuse the sage
In a smaller pan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden and nutty. Stir frequently to prevent burning. The butter should be fragrant and the sage crisp in about 3–4 minutes. Remove from heat and remove all of the sage leaves. These will be used for garnish.
4. Combine
Pour the brown butter into the cauliflower pan and stir to combine. Let it sit over medium heat for 1–2 minutes, just long enough for the flavors to meld.
Transfer the entire cauliflower and brown butter mixture into the pot with the potatoes and stock. Stir well, taste, and warm gently for a few minutes, if needed, to bring everything together before blending.
5. Blend
Blend in batches in a high-speed blender until completely smooth.
I found it helpful to pour the blended soup back into one of the empty pans between batches. Keeping it on a low simmer made it easy to fold in the whole milk (or cream of choice) and stay warm for serving.
How to Serve This Soup
This is not a hearty, vegetable-packed soup — I like to think of this as a whole moment.
It’s rich, silky, and something you make when you want a more intentional and elevated dish.
Definitely make this if you want to impress someone special.
It absolutely stands on its own with good bread (focaccia (this is what we had), sourdough, or anything you can tear and scoop), and it also works beautifully as a first course before a simple entrée.
If you’re craving contrast or a bit more bite, these optional pairings work especially well:
Crispy pancetta or bacon for salt and crunch
A handful of shaved or sautéed broccolini or another green vegetable
Roasted mushrooms or toasted nuts for texture
Served atop pasta, with the potatoes omitted and more heavy cream added
Think of this soup as a grounding centerpiece — meant to be lingered over, paired thoughtfully, and enjoyed slowly.
With Love,
Ambyr
