Soup and winter are one of those perfect combinations. I love the ease of soup in the winter. For a no fuss holiday meal that is sure to impress, I love this cauliflower soup. Perfect for a cold, snowy winter evening.

To make vegetarian, omit bacon and substitute vegetable stock for the chicken broth.

The Palette. Cauliflower, bacon, pecorino, garlic, celery, chicken bone broth, onion and pomegranates.

The Palette. Cauliflower, bacon, pecorino, garlic, celery, chicken bone broth, onion and pomegranates.

Cauliflower Soup with Truffle oil, Poemgranates & Bacon

Serves 4.

  • 4 pieces of bacon
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 4 cloves of garlic, minced.
  • 1 head of cauliflower cut into one inch pieces
  • 3 1/2 cups chicken bone broth
  • 1/2 cup heavy cream
  • 1/2 cup pomegranates
  • shredded pecorino to garnish
  • truffle oil to garnish

Saute bacon in a medium or large dutch oven over medium heat. Once cooked, remove bacon. Add onions, celery and garlic into the bacon fat. Cook over medium heat, covered for about 8 minutes. Add cauliflower and bone broth. Bring to a boil. Reduce heat to simmer and cook for twenty minutes covered. Using an immersion blender, puree the soup. Add in cream and stir well. Serve in a bowl. Drizzle with truffle oil. Garnish with pecorino, pomegranates and crumbled bacon.

 

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