Cauliflower Soup With Pecorino Romano And Truffle Oil

1. 1

   Saute 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.

2. 2

   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.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.