White Velvet – Cauliflower Bacon and Truffle Soup

Kids (and adults) of all ages will love this classic comfort food that is now grain-free thanks to Siete Foods Tortillas. Melty cheese, perfectly seasoned chicken, and browned onions combine to make a crave-worthy dish.

When I owned my soup company, nourish soupworks, this was one of the most popular soups and I loved making it, because it was so easy! Basically, it’s a bit of chopping and blending. Truffle oil sounds fancy and it tastes decadent, but you can buy it pretty much anywhere now. Be sure to purchase a high-quality olive oil based one. This is a great soup to make when company is coming over and it pairs well with a simple roast chicken for a quick and healthy meal. 

On a cutting board chop bacon about 1” thick.

On another large cutting board peel and roughly chop the onions. Remove core from the cauliflower and wash.

Heat a 4 quart (or medium sized) saucepan on high and add the bacon until it starts to get caramelized. Add onions and continue to caramelize. This adds lots of extra flavour. If you like, you can pour some of the fat from the bacon out, but I usually leave it.

Bring to a boil, then immediately turn down to a simmer. 

Simmer for about 30 minutes, until the cauliflower is very soft. Blend. I like to use an immersion blender, because I find it cleaner and less work. Puree for awhile then let it rest for 5-10 minutes before blending more.

White Velvet - Cauliflower Bacon and Truffle Soup

White Velvet - Cauliflower Bacon and Truffle Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 head cauliflower
  • 1 white medium onion
  • 250 grams bacon
  • 1/4 cup black truffle oil, olive oil based
  • 5 cups chicken stock
  • 1-2 tsp pepper
  • 1 tbsp Salt at the end to taste

Instructions

  1. On a cutting board chop bacon about 1” thick.
  2. On another large cutting board peel and roughly chop the onions. Remove core from the cauliflower and wash.
  3. Heat a 4 quart (or medium sized) saucepan on high and add the bacon until it starts to get caramelized. Add onions and continue to caramelize. This adds lots of extra flavour. If you like, you can pour some of the fat from the bacon out, but I usually leave it. Once everything gets browned and softened add the cauliflower and stock.
  4. Only add enough stock to just cover the cauliflower. If you overfill your soup will be watery. Bring to a boil, then immediately turn down to a simmer. Boiling soups for a long time makes you lose flavour.
  5. Simmer for about 30 minutes, until the cauliflower is very soft. Blend. I like to use an immersion blender, because I find it cleaner and less work.
  6. Puree for awhile then let it rest for 5-10 minutes before blending more. Giving the cauliflower a chance to rest makes for a smoother soup.
  7. Add the truffle oil and extra salt and pepper if you think you need it. Finish blending and serve.
Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 339Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 47mgSodium: 2166mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 21g
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