Cauliflower soup with bacon and truffle, the best cauliflower soup I have ever made.
Looks great with pomegranate, bacon and sage and what could be better than bacon and truffle!
Wine that I drink for this is a fresh sauvignon blanc from the Rhône valley, soave or champagne.
More dishes with truffles can be found here:
Pasta with truffle
🍷 Wine tips
Chardonnay (Burgundy) — Cauliflower soup with bacon and truffle has a rich, creamy texture with earthy truffle notes. A full-bodied Chardonnay from Burgundy — Mâcon-Villages or Saint-Véran — provides a creamy echo. Viognier from the Rhône is an aromatic and exciting alternative.
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Cauliflower soup with bacon and truffle
Ingredients
Method
- Brown butter in a saucepan large enough for the soup.
- Cut onions and garlic into thin slices.
- Cut cauliflower into smaller pieces.
- Divide the pomegranate and remove the seeds.
- Cut the bacon into smaller pieces.
- Fry onion and garlic in the brown butter for approx. 1 minute.
- Add 1 liter of chicken stock and cauliflower.
- Cook until the cauliflower is cooked through, approx. 20 min.
- Fry the bacon in a separate pan until it is crispy, place the bacon on kitchen paper so it dries.
- Fry the sage leaves in the bacon fat, approx. 1 min on each side.
- Now that the cauliflower is cooked, I take the pan off the heat and remove some of the liquid. Keep the liquid, this you will use later to get the consistency you want on the soup.
- Mix with a hand mixer to the desired consistency and add cream to your taste and the liquid you removed.
- Return to the heat and add the grated truffle.
- Salt and pepper as desired, I prefer white pepper to the soup.
- As soon as the soup is hot, pour it into deep plates and garnishes with bacon, sage and pomegranate. If you want the dish extra nice, take out the mandolin and make some nice sliced truffles for decoration.
- Serve and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!Tips and variations
- Roast the cauliflower lightly in the oven at 200°C for 15–20 minutes before cooking — it adds a deeper, more caramelised flavour.
- Use a good chicken stock (or vegetable stock) for more flavour as the base of the soup.
- Fry the bacon separately until crisp and add it just before serving so it keeps its crunch.
- A splash of cream stirred in at the end gives the soup an extra silky smooth texture.
- A few drops of truffle oil drizzled on top at serving is enough — truffle flavour is intense, so use it sparingly.
Frequently asked questions about cauliflower soup with bacon and truffle
Yes, the soup is delicious without it. Add a few drops of truffle oil just before serving if you want a hint of truffle flavor.
Yes – the base keeps in the refrigerator for up to 3 days. Add bacon and truffle toppings at serving time for best texture.
Cook the cauliflower until very soft, blend well, then strain through a fine-mesh sieve. Stir in a knob of butter at the end.