A delicate starter with added oomph. The bacon and drizzel of truffle oil sets this soup apart from others.

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Name: Cream of Cauliflower Soup
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 2 cups water; 2 cups low-salt chicken broth; 1/4 cup Parmigiano-Reggiano Cheese grated; 2 slices Smoked bacon chopped; 1/8 teaspoon saffron threads coarsely crumbled; 2 cups chopped onions; 1 1/2 pounds cauliflower cut into1/2- to 3/4-inch pieces; 3/4 cup half and half; fresh chives choped for garnish; Parmigiano-Reggiano Cheese shaved for garnish

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INGREDIENTS

2 cups water
2 cups low-salt chicken broth
1/4 cup Parmigiano-Reggiano Cheese ; grated
2 slices Smoked bacon ; chopped
1/8 teaspoon saffron threads ; coarsely crumbled
2 cups chopped onions
1 1/2 pounds cauliflower ; cut into1/2- to 3/4-inch pieces
3/4 cup half and half
fresh chives ; choped for garnish
Parmigiano-Reggiano Cheese ; shaved for garnish

Servings

INSTRUCTIONS

Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer. Remove from heat. Add saffron threads. Cover and steep 20 minutes.

Saute bacon in large saute pan over medium heat until golden brown and the fat renders. Add onions. Cover and cook until onions are soft but not brown, stirring occasionally. About 7 to ten minutes. Add the bacon, onion mixture the cauliflower pieces and cheese to the saffron broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.

Working in batches, puree cauliflower mixture in food processor until smooth. Transfer cauliflower puree to large saucepan. Stir in half and half and bring to a simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls. Garnish with shaved cheese, fresh chives, drizzel with truffel oil and serve.

NOTES

If you keep the rine from your cheese, you can chop it into small pieces and add it to the soup instead of the graded cheese. I freeze the rine and then pull it from the freezer when I make soups and stews.

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Cream of Cauliflower Soup

2 cups water
2 cups low-salt chicken broth
1/4 cup Parmigiano-Reggiano Cheese grated
2 slices Smoked bacon chopped
1/8 teaspoon saffron threads coarsely crumbled
2 cups chopped onions
1 1/2 pounds cauliflower cut into1/2- to 3/4-inch pieces
3/4 cup half and half
 fresh chives choped for garnish
 Parmigiano-Reggiano Cheese shaved for garnish

Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer. Remove from heat. Add saffron threads. Cover and steep 20 minutes.

Saute bacon in large saute pan over medium heat until golden brown and the fat renders.  Add onions.  Cover and cook until onions are soft but not brown, stirring occasionally.  About 7 to ten  minutes.  Add the bacon, onion mixture the cauliflower pieces and cheese to the saffron broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.

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Cream of Cauliflower Soup
jbham43

Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 6 Servings

Calories: 124
Calories from Fat: 93 (75%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.5g
Cholesterol 29.3mg		9 %
Sodium 313.9mg		11 %
Potassium 162.8mg		4 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.1g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 124

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