Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, black truffle cauliflower chowder with asparagus (+bacon). One of my favorites. This time, I’m gonna make it a 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. Black truffles (Tuber melanosporum) are best understood as an underground mushroom.
Black truffle cauliflower chowder with asparagus (+bacon) is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Black truffle cauliflower chowder with asparagus (+bacon) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. 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):
- Get Half a white onion
- Take 1 bundle asparagus
- Prepare 1 package riced cauliflower or one head cauliflower, diced finely into rice
- Make ready 4 + cloves garlic
- Prepare Salt, pepper, bit of cayenne
- Prepare Black truffle oil, or fresh black truffle shaved
- Prepare Splash broth
- Take 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.
Steps 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. This thick and cheesy Cheddar Corn Chowder with Bacon is made light using cauliflower to thicken it, no cream added. Slice the bacon into small pieces. Add in the chopped cauliflower, thyme, smoked paprika, red pepper, salt, and black. Lightly coat asparagus spears in extra-virgin olive oil.
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