Cauliflower Soup with Pecorino Romano and Truffle Oil
A luxurious and creamy cauliflower soup featuring smoky bacon, rich Pecorino Romano cheese, and a finishing drizzle of truffle oil. This elegant soup combines the subtle flavor of cauliflower with savory bacon and sharp cheese for a sophisticated first course or main dish.
Ingredients
- •2 ounces applewood-smoked bacon
- •1 cup chopped onion
- •¾ cup chopped celery
- •2 cloves garlic
- •6 cups cauliflower
- •3½ cups low-salt chicken broth
- •1 cube Pecorino Romano cheese
- •½ cup heavy whipping cream
- •1 tablespoon truffle oil
Cooking Instructions
- 1.
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.
27 min
- 2.
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.
15 min
- 3.
Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.
5 min
