Cauliflower Soup with Pecorino Romano and Truffle Oil

Ingredients for Cauliflower Soup with Pecorino Romano and Truffle Oil

• 60g applewood-smoked bacon (about 2 1/2 slices), chopped

• 100g chopped onion

• 80g chopped celery

• 2 dientes de ajo, picados

• 6 cups 1-inch pieces cauliflower (cut from 1 large head)

• 850ml (or more) low-salt chicken broth

• 1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving

• 120ml de nata para montar

• White or black truffle oil (for drizzling)

Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups 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 same pan. Add cream and bring soup to simmer. Thin with more broth by 60ml fuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.

Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.

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