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.
Cauliflower Soup with Truffle oil, Poemgranates & Bacon
- 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.