Cream of Cauliflower Soup by Summer Harvest

Our family has been farming the green hills of the Strathearn Valley, Perthshire for over 130 years. The last fifty of them on Ferneyfold Farm just ten miles north of Gleneagles between Perth and Crieff.

Everything we need to make the perfect bottle of Summer Harvest is found on Ferneyfold’s 400 acres. We grow all of our own crops, we press all of our oil and we watch every finished bottle leave by the same farm road we use to reach the barns and the fields.

Every bottle of Summer Harvest contains a little bit of Perthshire and a great deal of Ferneyfold love and attention.

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1 large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped

1 large potato, peeled and chopped into large chunks

1 medium white onion, chopped

25g butter

2 tbsp cold pressed rapeseed oil

1.2l light chicken or vegetable stock

600ml full-fat milk

142ml carton double cream

1-2 tbsp finely snipped chives

Summer Harvest White Truffle Oil to finish


  1. Put the cauliflower, potato and onion in a large saucepan with the butter and the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
  2. Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
  3. Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
  4. Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Drizzle a few drops of Summer Harvest White Truffle Oil into each bowl and sprinkle with chives.

In association with Taste Communications.