Cauliflower Soup with Pecorino Romano and Truffle Oil

soup/stew milk/cream food processor cheese garlic onion appetizer sauté low cal high fiber bacon cauliflower simmer bon appétit wheat/gluten-free peanut free tree nut free soy free no sugar added

Carolynn Angle

Makes 6 servings

Source

Ingredients

2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped

1 cup chopped onion

3/4 cup chopped celery

2 garlic cloves, chopped

6 cups 1-inch pieces cauliflower (cut from 1 large head)

3 1/2 cups (or more) low-salt chicken broth

1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving

1/2 cup heavy whipping cream

White or black truffle oil (for drizzling)

Method

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.

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.

Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.