With a head of cauliflower in my refrigerator, I went to the epicurious web site for inspiration and found this terrific recipe for cauliflower soup.
It's delicious -- even people who don't like cauliflower will enjoy it. Just don't tell them the main ingredient!
I think that the bacon is the secret ingredient!
INGREDIENTS:
2 ounces applewood-smoked bacon (about 2 slices), chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3 1/2 cups - 4 cups chicken broth
1 3/4 inch cube Pecorino Romano cheese plus additional cheese shavings for serving
1/2 cup heavy whipping cream
White or black truffle oil (for drizzling)
METHOD:
Saute 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 cauliflfower is tender, about 20 minutes.
Puree soup in batches in processor or blender. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper.
