Cauliflower Soup with Pecorino Romano and Truffle Oil
From darbar 17 years ago
- 40 minutes to make
- Serves 6
Bacon gives this soup added oomph and truffle oil makes it special.
Ingredients
- 2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped shopping list
- 1 cup chopped onion shopping list
- 3/4 cup chopped celery shopping list
- 2 garlic cloves, chopped shopping list
- 6 cups 1-inch pieces cauliflower (cut from 1 large head) shopping list
- 3 1/2 cups (or more) low-salt chicken broth shopping list
- 1 3/4-inch cube pecorino romano cheese plus additional cheese shavings for serving shopping list
- 1/2 cup heavy whipping cream shopping list
- White or black truffle oil (for drizzling) shopping list
How to make it
- Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
- Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.
- Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.
People Who Like This Dish 6
- hiddenpoet Las Vegas, NV
- greekgirrrl Long Island, NY
- zanna MOUNT CLEMENS, MI
- absinthebride GA
- bulloney Berkeley, CA
- krumkake Chicago Suburbs, IL
- darbar Brevard, NC
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
i'm making this right now but using a vegetable broth. it's still delish!
hiddenpoet
in Las Vegas loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was good "