White Velvet – Cauliflower Bacon and Truffle Soup

Fat
22g
Protein
16g
Carbs
10g

 

 

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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.

chopped cauliflower, bacon and onion {primal; kid-approved}

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

Chopped cauliflower {primal; kid-approved}

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.

simmer bacon {primal; kid-approved}

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

boiling in pot {primal; kid-approved}

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
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White Velvet - Cauliflower Bacon and Truffle Soup

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 357kcal
Author Kendra Benson

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

  • 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. Once everything gets browned and softened add the cauliflower and stock.
  • 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.
  • 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. Giving the cauliflower a chance to rest makes for a smoother soup.
  • Add the truffle oil and extra salt and pepper if you think you need it. Finish blending and serve.

 

 

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Last Updated 10/08/2019

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