Boistfort Valley Farm
Community Supported Recipe Box

Cauliflower Soup with Pecorino Romano

Farmer's note: The bacon is optional, you may choose to sauté vegetables in butter instead. If you would prefer a low fat option, try it first without the cream, or reduce the amount. Truffle oil is also optional, though it lends a richness.


  • 2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 garlic cloves, chopped
  • 6 cups 1-inch pieces cauliflower (cut from 1 large head)
  • 3 1/2 cups (or more) low-salt chicken broth
  • 1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
  • 1/2 cup heavy whipping cream
  • White or black truffle oil (for drizzling)


dish: soup
season: fall

Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

Purée soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cheese shavings; add a few drops of truffle oil.

Bon Appétit, January 2007, Carolynn Angle, The Standard Tap