Cauliflower Soup with Pecorino Romano and Truffle Oil

Cauliflower Soup with Pecorino Romano and Truffle Oil
Photo by Pornchai Mittongtare

Ingredients

  • ¾ cup celery
  • 1 3/4-inch cube Pecorino Romano cheese
  • Pecorino Romano cheese shavings
  • White or black truffle oil
  • 1 cup onion
  • 2 garlic cloves
  • 3 ½ cups low-salt chicken broth
  • + 3 more ingredients
    • 6 cups 1-inch pieces cauliflower
    • ½ cup heavy whipping cream
    • 2 ounces applewood-smoked bacon

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-l...

View full recipe at Epicurious

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