Steps to Make Ultimate Black truffle cauliflower chowder with asparagus (+bacon)
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We hope you got insight from reading it, now let's go back to black truffle cauliflower chowder with asparagus (+bacon) recipe. You can cook black truffle cauliflower chowder with asparagus (+bacon) using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Black truffle cauliflower chowder with asparagus (+bacon):
- Prepare Half of a white onion.
- Get 1 bundle of asparagus.
- Use 1 package of riced cauliflower or one head cauliflower, diced finely into rice.
- You need 4 of + cloves garlic.
- Take of Salt, pepper, bit of cayenne.
- You need of Black truffle oil, or fresh black truffle shaved.
- Take Splash of broth.
- Get of Parmesan or truffle Gouda cheese if desired.
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..
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