Now that the cold weather’s set in (yes, 60 degrees is cold, especially for an LA girl) I’ve been constantly craving soup. And now that the Thanksgiving eat-a-thon is over, I need something that’s satisfying but won’t trigger flashbacks of turkey-stuffing-pumpkin pie guilt.
A few months ago, I stumbled upon a great blog called Skinnytaste that has given me lots of ideas for healthy recipes. It’s been a while since I’ve cooked something new, but winter setting in kicked me in the butt. I decided to try my hand at the Cauliflower Soup recipe (it looked really easy to make, a good baby step back into cooking) – I’ve never had Cauliflower Soup before but the idea intrigued me.
I sexed up the recipe a bit with bacon and truffle oil (can you go wrong with bacon and truffle oil? I think not). A little bit of each goes a long way, so the Cauliflower Soup is rich and yummy and best of all, healthy!
In a large pot, melt butter at low heat. Add the flour to make a roux, stir until the flour is completely incorporated with the butter.
Add the garlic, cauliflower, onions, and chicken broth to the pot and turn the heat to medium. The vegetables may not be completely covered by the broth but that's ok - they will release a lot of liquid while cooking. Bring to a boil, then cover and let simmer at medium low heat until the vegetables are tender, about 20 minutes.
Blend until smooth, using either a regular blender or immersion blender. If you're using a regular blender, cover the funnel hole with a clean kitchen towel instead of the cap. This will let the steam release while blending, so your soup won't explode once you take the cap off!
Stir in the chopped bacon.
Serve in bowls and finish with a dash of white truffle oil. Enjoy!