Featuring Oliver’s Garlic Olive Oil
1 ½ Cup of chopped celery sticks
1 ½ Cup of chopped onions
2 Heads of Cauliflower (deflowered)
6 strips of bacon (optional)
8 cups of vegetable broth or chicken broth (note vegetable stock is a darker in
color and since this is a white soup, broth is better) Also, you should have
more in hand in case it is too thick.
1 Pecorino Cheese (2-inch chopped, 1 ½ cup grated)
½ cup of cream (optional)
Truffle oil (optional)
Kosher Salt and White Pepper
In a soup pot sauté the bacon until crispy. Remove the bacon, drain and
chop – set aside. Make sure
the bacon grease is not burnt and use it to sauté the chopped celery and onions
until translucent (about 5 minutes). *If you do not want to use the bacon, just sauté the vegetable in about
1 tablespoons of garlic olive oil. Add the cauliflower florets to the pot and then add enough broth so
there is movement to the vegetable but not so much that it turns out too runny. Also chop about a 2-inch piece of
Pecorino and add to soup. Also,
grate about 1 1/2 cup of Pecorino cheese set aside.
a boil and then simmer for about 20 minutes or until the cauliflower is
tender. Add the bacon bits to the
pot (if using) and also add cream (if using) and blend soup. Either use a hand-held blender to blend
the soup or use a blender to blend the soup.
Serve the soup in bowls and drizzle truffle oil on
top with grated pecorino cheese.