Cauliflower Soup With Pecorino Romano and Truffle Oil

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Total Time
40mins
Prep 10 mins
Cook 30 mins

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 Nutrition

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.