Cauliflower Soup with Truffle Oil and Shiitake Mushrooms
I’m blown away that it’s a new year already! With the 2016 year ahead of me, it’s already showing to be a busy one. For example, it’s mid-way through January and this is my first post of the month. Yikes! You would never know that one of my new years resolution was to be more consistent at blogging, with the rate I’m going. I’m convinced I love to break resolutions more than make them some days.
I can explain though, I just started working full-time with the company I’ve been doing contract work for more than a year. Yay! It’s been a major adjustment to actually go to an office everyday and not have the flexibility I once had. I’m quickly finding the rest of my life has become a little out of wack – and it’s bad people!! My house has never been more dirty, ugh! And I apologize to all of you who’ve had to deal with me through these few months. You are all saints!
That being said, I figured the “first post of the year” would be well suited with some delicious, and nerve calming, comfort food.
I’ve actually been craving cauliflower soup, since we made something similar on Christmas day. I never thought I would like Cauliflower soup, but dang it’s good! The addition here of truffle oil is mind blowing! If I could, I would drizzle truffle oil on just about everything, but I fear some combinations would be a little weird, so I hold back. Check out the recipe below the jump and make sure to make extra, as you will want left overs for sure!
- 3 slices applewood-smoked bacon, chopped
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 garlic cloves, chopped
- 1 cup dry white wine
- 1 large head of cauliflower (about 7 cups)
- 3 cups (or more) chicken broth
- Salt and pepper
- 2 cups sliced shiitake mushrooms
- 1 cup pecorino romano, shaved
- Truffle oil, to drizzle
- 1. In a heavy stock pan, cook bacon and medium heat, allowing the fat to slowly render and the bacon is golden brown.
- 2. Add in the onions, celery and garlic. Cover and cook until vegetables are soft. Stir occasionally, so that garlic does not burn and stick to bottom of pan.
- 3. Deglaze* pan with white wine and cook until wine is reduced by half.
- 4. Add in cauliflower and stock. Cover and cook on medium-low for 20-25 minutes; or until cauliflower is tender.
- 5. In batches, puree the mixture in a food processor. If you have an immersion blender, puree the ingredients directly in the pot. Once pureed, add cream and simmer. Thin to desired consistency using extra chicken broth. Season with salt and pepper, to taste.
- In a medium saute pan, saute slice mushrooms until soft. Lightly season with salt.
- Ladle soup into bowls, place about 1 tbsp of sauteed mushrooms in the center of the soup. Lightly drizzle with truffle oil and then sprinkle with cheese shavings. Serve immediately.
- *Deglaze means to add wine or stock to a pan to loosen any particle or bits of food that are stuck to the bottom.
- This soup can be made 1 day in advance, chilled and then rewarmed when ready to serve.