Cauliflower Soup With Pecorino Romano and Truffle Oil |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I rounded up some recipes today to use my various truffle oils with. I haven't tried this one yet. Bacon gives this soup added oomph and truffle oil makes it special. Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing. Ingredients:
2 ounces apple-smoked bacon, chopped (about 2 1/2 slices) |
1 cup chopped onion |
3/4 cup chopped celery |
2 garlic cloves, chopped |
6 cups cauliflower (1-inch pieces) |
3 1/2 cups low sodium chicken broth (or more) |
pecorino romano cheese (a 3/4-inch cube plus additional cheese shavings for serving) |
1/2 cup heavy whipping cream |
white truffle oil (for drizzling) or black truffle oil (for drizzling) |
Directions:
1. Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.
2. Add onion, celery, and garlic.
3. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes.
4. Add cauliflower, 3 1/2 cups broth, and cheese cube.
5. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
6. Puree soup in batches in processor.
7. Return to same pan.
8. Add cream and bring soup to simmer.
9. Thin with more broth by 1/4 cupfuls if desired.
10. Season with salt and pepper.
11. Ladle soup into bowls.
12. Sprinkle with cheese shavings; drizzle with truffle oil.
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