1 Large Leek (or a few smallish ones)

400ml Vegetable Stock

1 large Cauliflower

50/100g French black Truffle ( a much as you can afford!)

cauli soup15 peeled prawns ( I like the tails left on...)

Serves 5

Finely dice Leek and Saute in a pot with butter 'til lightly brown.

Break up Cauliflower and lightly cover with good olive oil.

Place Cauliflower in warm Oven at 180degrees until lightly browned (about 15 minutes)

Pour stock into pot with leek, heat and then add Cauliflower

Simmer ingredients until Cauliflower is soft and breaks up when prodded.

Place ingredients into blender and blend until smooth, add salt and pepper to taste.

At this point pan fry the prawns in a bit of butter and oil (this only takes a few minutes)

While the prawns are cooking place cauliflower ingredients back in pot and shave

and dice (never grate) half the Black truffle into pot.

Heat lightly (and quickly) again while stirring letting the truffle infuse into soup.

Serve the soup into heated bowls then place 3 prawns per serve into centre of soup bowl.

Finally shave remaining black Truffle over the top of soup and serve with fresh bread.

Bon Appetit!