Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, black truffle cauliflower chowder with asparagus (+bacon). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Black truffle cauliflower chowder with asparagus (+bacon) is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Black truffle cauliflower chowder with asparagus (+bacon) is something that I’ve loved my whole life. They’re nice and they look wonderful.
Cauliflower Chowder - A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights! If the chowder is too thick, add more milk as needed until desired consistency is reached. Black truffles (Tuber melanosporum) are best understood as an underground mushroom.
To get started with this recipe, we have to first prepare a few ingredients. You can have black truffle cauliflower chowder with asparagus (+bacon) using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Black truffle cauliflower chowder with asparagus (+bacon):
- Make ready Half a white onion
- Prepare 1 bundle asparagus
- Get 1 package riced cauliflower or one head cauliflower, diced finely into rice
- Prepare 4 + cloves garlic
- Prepare Salt, pepper, bit of cayenne
- Take Black truffle oil, or fresh black truffle shaved
- Make ready Splash broth
- Prepare Parmesan or truffle Gouda cheese if desired
Trim the woody ends of the asparagus. Sprinkle with garlic salt and black pepper to taste. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is Blend soup with an immersion blender until smooth; season with salt and black pepper.
Instructions to make Black truffle cauliflower chowder with asparagus (+bacon):
- In a soup pan, sauté diced onions and garlic in truffle oil on medium. Pull out half of the amount into a bowl once cooked down
- Add cauliflower to remaining onions + garlic, add spices and about 1/3 cup vegetable broth. Cover and let steam.
- Season asparagus with oil, salt and pepper and bake at 350 for about 7-10 minutes. Same with bacon, if using.
- Once softened, transfer cauliflower + onion mix to blender and blend until the consistency of chowder.
- Transfer chowder back into soup pan, add in remaining onions + garlic, and cheese cubes.
- Chop roasted asparagus (and bacon), saving the tops for a garnish, and add to chowder.
- Stir. Taste, and add truffle oil, s+p as necessary.
Ladle soup into bowls and garnish with flower petals and. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. White or black truffle oil (for drizzling). Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.
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