Ingredients
2 heads of cauliflower, core removed and cut into smaller chunks
1 yellow onion chopped
3 garlic cloves minced
3 celery ribs chopped
4 bacon strips diced
1 inch parmesan cheese heel
4 cups chicken stock
1/4 cup heavy cream
sea salt
black truffle oil to drizzle
Preparation
In a large pot, sauté bacon until rendered. Add in onion and cook until softened, about 5 minutes. Add in celery and sauté for another 3 minutes. Add garlic and cook 1 more minute. Add cauliflower to the pot along with chicken stock and parmesan heel. Liquid should just cover the cauliflower. Add more stock if necessary. Bring to a boil and simmer for 30 minutes until cauliflower is extremely tender. Blend soup until smooth. We like to use an immersion or stick blender to do this step because we’re lazy and you can just blend the soup right in the pot! Add heavy cream, stir to mix. Serve soup with a drizzle of truffle oil in each bowl.
