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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Cauliflower Soup with Bacon & Truffle Oil

Cummulative Rating

Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

2 slices of gf bacon, chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
1 large head of cauliflower, cut into 1-inch pieces
3-1/2 cups gf Chicken Stock
1 3/4-inch cube of Parmigiano Reggiano cheese, plus additional shavings for garnish
1/2 cup cream
Salt and freshly ground black pepper
White truffle oil (for drizzling)
Rosemary for garnish (optional)

Directions

In a large heavy saucepan saute the bacon over medium heat until golden brown and some fat renders. Remove the bacon from the pot with a slotted spoon and set on paper towels to drain. Add the onion, celery and garlic to the pot and saute briefly. Cover and cook until the vegetables are soft, stirring occasionally, about 5-7 minutes. Add the cauliflower, chicken stock and cheese cube. Bring to a boil. Reduce heat to medium low, cover and simmer until cauliflower is very tender, about 20 minutes.

Puree the soup in batches in a food processor. Return the soup to the pan. Stir in the crisped bacon. Add the cream and bring the soup to a simmer; simmer for 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

Ladle soup into bowls. Garnish with cheese shavings, rosemary and drizzle with truffle oil.

Tips

The truffle oil is not essential but it’s a nice indulgent touch and it does add that extra-special finish to the soup. Since the oil’s flavor dissipates with heat, add the oil to this soup just before serving.

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