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.
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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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 124
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