Cauliflower Soup With Pecorino Romano And Truffle Oil Recipes

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CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL



Cauliflower Soup with White Truffle Oil image

Categories     Soup/Stew     Onion     Sauté     Low Carb     Quick & Easy     Cauliflower     Winter     Bon Appétit

Yield Serves 6 as a first-course

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives
*White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets.

Steps:

  • Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
  • Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
  • Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

CAULIFLOWER SOUP WITH PECORINO ROMANO AND TRUFFLE OIL



Cauliflower Soup with Pecorino Romano and Truffle Oil image

Provided by Carolynn Angle

Categories     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

Yield Makes 6 servings

Number Of Ingredients 9

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)

Steps:

  • 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.

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