Cauliflower Soup with Black Truffle Oil
By Carrie Vitt
Yield 1-2 serving
Ingredients:
- 3 slices organic, nitrate-free bacon (pastured preferred), chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, chopped
- 6 cups cauliflower, cut into bite-size pieces
- 5 cups chicken stock
- 1 thick slice Pecorino Romano cheese, plus additional for garnishing
- 1/2 cup heavy cream
- black truffle oil (optional)
Method:
- Sauté bacon in a large dutch oven over medium heat. After fat begins to render, stir in onion, celery and garlic. Cover and lower heat to lowest setting possible. Cook vegetables for 20 minutes or until soft. Remove lid and add cauliflower, stock and slice of Pecorino Romano. Bring to a boil and then reduce to a simmer. Simmer until cauliflower is tender, about 20 minutes.Puree soup using a hand immersion blender or in small batches in a blender or food processor. Add cream and season with salt and pepper. Serve with a generous drizzle of truffle oil and a sprinkling of cheese.
