Appetizers / Soups / Salads

Cauliflower Soup with Romano and Truffle Oil takes several minutes to prepare.

Cauliflower Soup with Romano and Truffle Oil takes several minutes to cook.

Cauliflower Soup with Romano and Truffle Oil makes 6 servings.

The ingredients for Cauliflower Soup with Romano and Truffle Oil are:

2 ozs smoked bacon or pancetta, chopped
1 cup onion, chopped
3/4 c celery, chopped
2 cloves garlic, chopped
6 c cauliflower, cut in 1 inch pieces
3.5 or more cups low-salt chicken broth
3/4 inch cube romano or parmesan

Garnish:

drizzle of white truffle oil
parmesan shaving

Here is how you make Cauliflower Soup with Romano and Truffle Oil:

Saute bacon over medium heat until golden and some fat renders.Add onion, celery, garlic. Cover and cook until veg are soft, stirring occasionally, about 7 mins. Add cauliflower, 3.5 cups broth and cheese cube.Bring to boil. Reduce heat to medium-low, cover, and simmer until cauli is tender, about 20 mins.Puree in blender in batches and return to pan. Thin with more broth if desired.Season with salt and papper.Can be made 1 day ahead.Ladle heated soup into bowls. Sprinkle with a couple of romano or parmesan shavings and a drizzle of truffle oil.Number of Servings: 6Recipe submitted by SparkPeople user HELBO58.

The nutritional information for Cauliflower Soup with Romano and Truffle Oil is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 116.5

• Total Fat: 5.5 g
• Cholesterol: 16.5 mg
• Sodium: 374.4 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 3.0 g
• Protein: 8.7 g