Cream of Vegetable and Truffle Oil Soup

When I'm in Seattle, I spend a lot of time mooning over the stock at La Buona Tavola, where one can buy truffle oil, white or black. And I do.

A little goes a long way with truffle oil, so it takes a while to get through a bottle this size. I'm always experimenting, but carefully, because it's too good (and too expensive) to waste. This is my latest experiment.

Trim broccoli and cauliflower florets, about a cup each.

Chop some onion, carrot and celery.
Saute in hot olive oil for five minutes, until the onion begins to brown.

Add a heaping tablespoon of flour, and stir till combined.

Add a cup of cream and a cup of homemade chicken stock or canned chicken broth.
Add a tablespoon of truffle oil, salt, pepper, and some grated nutmeg.

Bring to a boil and reduce heat, stirring until the soup begins to thicken.
Add vegetables. Cook until the vegetables are tender.

Serve and enjoy.

Cook's variation:
*Good with vegetables of almost any kind. Sometimes I use leftovers, so long as they are only steamed.
*Substitute some white wine for some of the stock.

Cook's confession:
*Sometimes...I add more truffle oil.