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)
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 (or use an immersion blender like we did). 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 soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.
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