Cauliflower Soup with Pecorino Romano and Truffle Oil

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

Ingredients

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

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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