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January 18, 2010

Cauliflower Soup with Black Truffle Oil

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This cauliflower soup with black truffle oil is one of my favorite ways to prepare cauliflower.

This week I embark on a new phase. I turned in my manuscript to the editors on Friday (sigh of relief) and was elated to say “I’m done!”. My husband and I went out to celebrate which included plates of delicious food and wonderful conversation. I’ve started writing book two and I’m so excited to play in the kitchen, create, and not be tied to my computer for a little while.

I really enjoyed reading your comments this last week. There were a few of you who mentioned brussel sprouts and bacon. I’ve never been much of a brussel sprout fan, but I’m going to give that one a try. Of course, bacon makes everything taste better so I’m thinking it will be a keeper.

This weekend when I got my produce box, I opened it up hastily like a box of candy, noticed the light was hitting it perfectly, and took a few pictures for practice. I was amazed at how beautiful the rutabaga is…all gnarled at the bottom with it’s cute crew-cut top.

Remember the 10 pound cauliflower I told you about last week? After looking at it for a few days in the fridge I decided to make a very large batch of cauliflower soup with black truffle oil. I found this recipe years ago in a magazine and it was one of those that sat in my “to try” pile for years (10 to be exact). It’s amazing how this recipe takes a vegetable that really doesn’t have a huge flavor profile and turns it into something buttery, rich, and creamy. I think even the most skeptical of cauliflower will be pleased with this soup.

Cauliflower Soup with Black Truffle Oil

Adapted slightly from Bon Appetit .

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Ingredients

  • 3 slices organic, nitrate-free bacon (pastured preferred), chopped
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, chopped
  • 6 cups cauliflower, cut into bite-size pieces
  • 5 cups chicken stock
  • 1 thick slice Pecorino Romano cheese, plus additional for garnishing
  • 1/2 cup heavy cream
  • black truffle oil (optional)

Instructions

  1. Sauté bacon in a large dutch oven over medium heat. After fat begins to render, stir in onion, celery and garlic. Cover and lower heat to lowest setting possible. Cook vegetables for 20 minutes or until soft. Remove lid and add cauliflower, stock and slice of Pecorino Romano. Bring to a boil and then reduce to a simmer. Simmer until cauliflower is tender, about 20 minutes.Puree soup using a hand immersion blender or in small batches in a blender or food processor. Add cream and season with salt and pepper. Serve with a generous drizzle of truffle oil and a sprinkling of cheese.
7.8.1.2
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https://deliciouslyorganic.net/cauliflower-soup-with-black-truffle-oil/
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Filed Under: Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Sides and Salads, Soups, Uncategorized | 8 Comments

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8 Comments

  1. monicajane

    January 18, 2010 at 5:31 pm

    oh my goodness...this sounds like heaven AND a good use for my black truffle oil which I have in my fridge awaiting something special! I'm totally into soup at this time of year...
    to monicajane" aria-label='Reply to this comment to monicajane'>Reply to this comment
  2. Carrie @ Cottage Cozy

    January 19, 2010 at 4:19 am

    Yum yum...it looks beautiful too. Congrats on finishing your manuscript. Quite an achievement!
    to Carrie @ Cottage Cozy" aria-label='Reply to this comment to Carrie @ Cottage Cozy'>Reply to this comment
  3. Stacy

    January 19, 2010 at 10:19 pm

    I have to try this! Mmmmmm...I can just smell the truffle oil!
    to Stacy" aria-label='Reply to this comment to Stacy'>Reply to this comment
  4. pTsaldari

    January 19, 2010 at 11:35 pm

    Was simply enchanted with the clean sparkle of your blog and I believe the black truffle oil would round out the flavor of your soup. I'm so pleased and impressed with this blog. It is delightfully refreshing because it has such good taste! Shall return again soon and I wish to thank you for sharing.Cheers, PTYou can visit me at http://ptsaldari.posterous.com
    to pTsaldari" aria-label='Reply to this comment to pTsaldari'>Reply to this comment
  5. Debbie

    January 21, 2010 at 2:47 pm

    Yum! Now, I can't see me ever splurging on truffle oil but maybe I should!Came over from SITS.
    to Debbie" aria-label='Reply to this comment to Debbie'>Reply to this comment
  6. KelliMacatee47

    November 13, 2011 at 4:23 pm

    This looks so divine and with the cold weather approaching I'm craving soup. If we didn't want to use heavy cream, what would be a healthier substitute? How would coconut milk do?
    to KelliMacatee47" aria-label='Reply to this comment to KelliMacatee47'>Reply to this comment
  7. Dorothy

    April 9, 2019 at 5:20 pm

    I made a big pot of organic cauliflour soup last week but I used spices and real chicken stock to season my soup. I started with cumin and onion which I sauteed in coconut fat, some heat from peppers, the stock, cauliflour, some tumeric, a tablespoon of curry paste, a can of organic coconut milk. Season with S&P and puree. Some good.
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Trackbacks

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    February 28, 2013 at 8:54 am
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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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