The addition of bacon gives it a special oomph while the truffle oil adds a bit of class to an otherwise basic soup. This recipe is adapted from January 2007 Bon Appétit. Cauliflower is a nutritious vegetable and by taking three florets a day it will provide you with a good supply of your daily vitamin C requirement. Serving cauliflower raw will give you the highest nutritional benefits. For more on the benefits of cauliflower, click here.
6 cups of cauliflower, one inch pieces
1 cup of onion, chopped
2 cloves of garlic, chopped
2 slices of smoked bacon, chopped
3 1/2 cups of chicken broth
1/2 cup heavy cream
white or black truffle oil for drizzling
Parmesan cheese for topping
Sauté bacon in a large saucepan over medium heat until golden brown. Add onion and garlic. Cover and cook until vegetables are soft, stirring occasionally. Add cauliflower, broth and bring to a boil. Reduce heat to medium low, cover and simmer for 20 minutes or until cauliflower is tender.
Puree soup in batches in processor. Return to same pan to reheat and season with salt and pepper. Ladle soup into bowls, sprinkle with some Parmesan cheese and drizzle with truffle oil.
The Culinary Chase’s Note: I used half and half instead of full cream as the truffle oil will add its own richness to the soup. You can also add more stock if you find the soup too thick.