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)
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.
bacon recipe courtesy of: Carolynn Angle, Standard Tap,
2nd & Poplar Street, Philadelphia, Pennsylvania, 19123 | Bon Appetit,
January 2007
