-
In a large pot, sauté the shallots with the olive oil until translucent.
-
Coarsely chop the cauliflower and add it to the pot.
-
Pour the chicken broth over the cauliflower and add thyme, salt and pepper.
-
Give it a quick stir to combine.
-
Cover the pot and simmer on medium high for about 15 minutes.
-
Once cauliflower is tender, and falling a part, add milk.
-
With an immersion blender, or a stand blender, mix the soup until your desired consistency. I liked mine with a few small chunks for texture.
-
Stir in cheeses.
-
Serve in bowls and drizzle with truffle oil.
-
Enjoy!