So I made this recipe recently and it was SO yummy! I LOVE truffles, so any receipe I find with truffle oil or truffle Salt, I’m inclined to try. I can tell you that it was super easy to make, with the exception of not putting the top on the blender tightly the first time before blending…thus decorating my kitchen counter and floor with yummy soup. But I can tell you the recipe was well worth it! Hope you enjoy!
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
8 Sprigs of Fresh Thyme for garnish
White or black truffle oil (for drizzling)
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. Reheat in same pan to a simmer and season with salt and pepper to taste. 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 and garnish with Thyme.