CAULIFLOWER SOUP WITH PECORINO ROMANO AND TRUFFLE OIL
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
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.
CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL
Categories Soup/Stew Onion Sauté Low Carb Quick & Easy Cauliflower Winter Bon Appétit
Yield Serves 6 as a first-course
Number Of Ingredients 7
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 DRIZZLED WITH WHITE TRUFFLE OIL
I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy. I may add red pepper flakes next time to give it a little extra kick but the white truffle oil did make cauliflower soup really amazing. I use my emulsifier to blend right in my pan. I don't like to dirty another appliance if I don't have to. This is much easier to clean then a blender! Just remember to remove from heat and set emulsifier in the pan and set to the on position! White truffle oil is available at Italian markets, many specialty foods stores, and select supermarkets.
Provided by Cindy Anschutz Barbieri
Categories Cauliflower Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large cast-iron pot over medium heat. Cook and stir onion in hot butter until tender, about 7 minutes. Add cauliflower and garlic; cook, stirring, until garlic is fragrant and cauliflower starts to soften, 5 minutes. Pour chicken broth, salt, and pepper into cauliflower mixture; cover pot and simmer until cauliflower is tender, about 25 minutes.
- Pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and bring to a simmer. Ladle soup into bowls and drizzle with truffle oil.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 12.3 g, Cholesterol 21.3 mg, Fat 7.7 g, Fiber 3.9 g, Protein 7.9 g, SaturatedFat 4.5 g, Sodium 649.4 mg, Sugar 5.9 g
CAULIFLOWER SOUP DRIZZLED WITH WHITE TRUFFLE OIL
I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy. I may add red pepper flakes next time to give it a little extra kick but the white truffle oil did make cauliflower soup really amazing. I use my emulsifier to blend right in my pan. I don't like to dirty another appliance if I don't have to. This is much easier to clean then a blender! Just remember to remove from heat and set emulsifier in the pan and set to the on position! White truffle oil is available at Italian markets, many specialty foods stores, and select supermarkets.
Provided by Cindy Anschutz Barbieri
Categories Cauliflower Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large cast-iron pot over medium heat. Cook and stir onion in hot butter until tender, about 7 minutes. Add cauliflower and garlic; cook, stirring, until garlic is fragrant and cauliflower starts to soften, 5 minutes. Pour chicken broth, salt, and pepper into cauliflower mixture; cover pot and simmer until cauliflower is tender, about 25 minutes.
- Pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and bring to a simmer. Ladle soup into bowls and drizzle with truffle oil.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 12.3 g, Cholesterol 21.3 mg, Fat 7.7 g, Fiber 3.9 g, Protein 7.9 g, SaturatedFat 4.5 g, Sodium 649.4 mg, Sugar 5.9 g
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