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Cauliflower Soup with Pecorino Romano and Truffle Oil


Cauliflower Soup with Pecorino Romano and Truffle Oil Recipe

Ingredients:
  • 2 ounces applewood-smoked bacon (about 2 1/2 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 (or more) low-salt 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)
Directions:
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