Cauliflower Soup With Pecorino Romano And Truffle Oil

• 3 strips Applewood Smoked Bacon
• 1 cup Chopped Celery
• 1-1/4 cup Chopped Onion
• 4 cloves Garlic, Diced
• 1 head Cauliflower, Chopped
• 32 ounces, fluid Chicken Stock
• 4 ounces, weight Pecorino Romano, A 2 Ounce Chunk And The Rest To Shave As Garnish
• 1/2 cups Heavy Cream
• Salt And Pepper, to taste
• 1 Tablespoon Truffle Oil

1. Saute chopped bacon in large stock pot over medium heat until browned. Add onion, celery and garlic. Cover and cook until vegetables are soft, stirring occasionally- about 7 minutes. Add cauliflower, chicken stock and chunk of cheese, cover, and simmer for 20 minutes, until cauliflower is tender. At this point, remove from heat and puree the soup with immersion blender or in batches in your food processor/blender. Add it back to the pot, over medium heat, and add cream and bring to simmer. Season with salt and pepper.
2. Ladle into bowls, sprinkle with pecorino shavings, and drizzle with truffle oil.

bacon, celery, onion, garlic, cauliflower, chicken, romano, heavy cream, salt, truffle oil

Taken from tastykitchen.com/recipes/soups/cauliflower-soup-with-pecorino-romano-and-truffle-oil/ (may not work)