Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, black truffle cauliflower chowder with asparagus (+bacon). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. This creamy cauliflower chowder is a great alternative to potato chowder.
Black truffle cauliflower chowder with asparagus (+bacon) is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Black truffle cauliflower chowder with asparagus (+bacon) is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook black truffle cauliflower chowder with asparagus (+bacon) using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Black truffle cauliflower chowder with asparagus (+bacon):
- Prepare Half a white onion
- Make ready 1 bundle asparagus
- Get 1 package riced cauliflower or one head cauliflower, diced finely into rice
- Take 4 + cloves garlic
- Take Salt, pepper, bit of cayenne
- Get Black truffle oil, or fresh black truffle shaved
- Make ready Splash broth
- Prepare Parmesan or truffle Gouda cheese if desired
Sprinkle with garlic salt and black pepper to taste. This cauliflower soup is very delicious. I have used all purpose flour in this. But you can substitute it with wheat flour.
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.
And you can replace heavy cream. This thick and cheesy Cheddar Corn Chowder with Bacon is made light using cauliflower to thicken it, no cream added. Sauté bacon in a large dutch oven over medium heat. After fat begins to render, stir in onion, celery and garlic. Cover and lower heat to lowest setting possible.
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