Recipe

Cauliflower Soup With Pecorino Romano And Truffle Oil Recipe

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Ingredients

white truffle oil or black truffle oil (for drizzling) .
1/2 c heavy whipping cream .
2 oz apple-smoked bacon, sliced (about 2 1/2 slices) .
3 1/2 c low sodium chicken broth (or more) .
6 c cauliflower (1-inch pieces) .
1 c sliced onions .
3/4 c sliced celery .
pecorino romano cheese (a 3/4-inch cube plus extra cheese shavings for serving) .
2 garlic cloves, sliced

Directions

Step #1 Sauté bacon in heavy large saucepan over med-heat/flame until golden brown & some fat renders.
Step #2 Add onion, celery, & garlic.
Step #3 Cover up & cook this until vegetables are soft, stirring every once in awhile, about 7 mins.
Step #4 Add cauliflower, 3 1/2 c broth, & cheese cube.
Step #5 Bring to boil.
Step #6 Reduce heat to medium-low, & let simmer until cauliflower is tender, cover, about 20 mins.
Step #7 Puree soup in batches in processor.
Step #8 Return to same pan.
Step #9 Add cream & bring soup to simmer.
Step #10 Thin with more broth by 1/4 cfuls if desired.
Step #11 Spice up with salt & pepper.
Step #12 Ladle soup into bowls.
Step #13 Sprinkle top with cheese shavings; drizzle with truffle oil.
Enjoy the Cauliflower Soup With Pecorino Romano & Truffle Oil recipe

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