Cauliflower Soup With Pecorino Romano And Truffle Oil Recipes

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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.

CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL



Creamy Cauliflower Soup With Rosemary Olive Oil image

This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 cup olive oil
4 (4-inch) sprigs fresh rosemary
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tablespoon)
1 quart low-sodium vegetable stock, plus more as needed for reheating
1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
Freshly grated zest of 1 lemon, for serving
3 cups diced rustic country bread (3/4-inch pieces)

Steps:

  • Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
  • Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
  • Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
  • Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
  • Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
  • Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

CAULIFLOWER SOUP



Cauliflower Soup image

This is from 250 Delicious Soup Recipes -- a classic. It said "cheese", so in true 'Zaar fashion, I decided upon Pecorino Romano.

Provided by mersaydees

Categories     Cauliflower

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 medium cauliflower, quartered
4 cups boiling water
2 cups milk, scalded
4 tablespoons butter
2 slices onions
4 tablespoons flour
2 teaspoons salt
1 dash cayenne pepper
1 egg yolk, slightly beaten
2 tablespoons pecorino romano cheese, grated

Steps:

  • Cook cauliflower in boiling water, uncovered until tender.
  • Place cauliflower and water in blender and stir. Add milk.
  • Melt butter; add onion and saute until tender, but not brown.
  • Blend in flour, salt, and cayenne; add milk mixture gradually, stirring constantly and cook five minutes.
  • Pour egg yolk in gradually and mix well.
  • Garnish with cheese.

Nutrition Facts : Calories 173.1, Fat 11.5, SaturatedFat 7, Cholesterol 63.2, Sodium 902.9, Carbohydrate 13.4, Fiber 2.6, Sugar 2.5, Protein 5.6

CAULIFLOWER SOUP WITH PECORINO ROMANO AND TRUFFLE OIL



Cauliflower Soup with Pecorino Romano and Truffle Oil image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 9

2 ounces bacon
1 cups onion
0.75 cups celery
2 cloves garlic
6 cups cauliflower
3.5 cups chicken broth
1 inches pecorino romano cheese
0.5 cups heavy whipping cream
1 units truffle oil

Steps:

  • Saute 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. Ladle into bowls. Sprinkle with cheese shavings, drizzle with truffle oil.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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