Cauliflower Soup with Pecorino Romano and Truffle Oil
Cauliflower Soup with Pecorino Romano and Truffle Oil might be just the soup you are searching for. This recipe makes 6 servings with 296 calories, 7g of protein, and 26g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Only Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 45 minutes. A mixture of applewood-smoked bacon, pieces cauliflower, low-salt chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy.
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.
Sprinkle with cheese shavings; drizzle with truffle oil.