Califlower Soup

Featuring Oliver’s Garlic Olive Oil
Serves 6-8

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.

Bring to 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. 

To serve:
Serve the soup in bowls and drizzle truffle oil on top with grated pecorino cheese.