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Cauliflower and Parmigiano soup with truffle oil

October 12th, 2010

* 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)

Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft – a 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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