Cauliflower Soup With Pecorino Romano And Truffle Oil

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• truffle oil (for drizzling) or black truffle oil (for drizzling)

Recipe

• 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.