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Cauliflower and Parmigiano soup with truffle oil

October 12th, 2010 1 Comment

* 2 ounces chopped pancetta
* 1 cup chopped onion
* 3/4 cup chopped celery
* 3 garlic cloves, chopped
* 1 head cauliflower
* 3 1/2 cups chicken broth
* 1-inch cube Parmigiano, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
* 1/2 cup half and half
* White or black truffle oil (for drizzling)

Saut̩ pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft Рa little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.

Puree soup with a hand-held blender, add half and half. When ready to serve, ladle into bowls, drizzle with truffle oil and sprinkle cheese on top.

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