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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cauliflower Soup with Pecorino Romano Recipe

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This recipe for Cauliflower Soup with Pecorino Romano is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 oz. applewood-smoked bacon, about 3 slices, chopped; 1 c. chopped onion; 3/4 c. chopped celery; 2 garlic cloves, chopped; 6 cups 1-inch pieces cauliflower, cut from one large head; 3 1/2 c. low-salt chicken broth; 1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving; 1/2 c. heavy whipping cream; white or black trffle oil for drizzling
Directions:
Directions:
Saute bacon in heavy large pot over medium heat until golden brown and some fat renders. Add onion, celery, garlic. Cover and cook until veggies are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 c. 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, return to pot. Add cream and bring to simmer. Thin with more broth by 1/4 cupfuls, if desired. Season with salt and pepper. Ladle into bowls. Sprinkle with cheese shavings. Drizzle with oil.
Number Of Servings:
Number Of Servings:
Four
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This tastes so good -- I skipped the truffle oil. Can be made one day ahead. From Bon Appetit, 2007.

 

 

 

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