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!
Black truffle takes this soup to another level, and it impresses whether you serve it as a starter or a main course. The tart pomegranate seeds give a lovely contrast to the rich soup, so it is worth the extra step!
With this I drink a full-bodied Chardonnay from Burgundy.
More dishes with truffles can be found here:
Pasta with truffle
Cauliflower soup is the mild, creamy soup base that takes on other flavours beautifully. Add crispy bacon and a hint of truffle, and you have an everyday soup that suddenly feels like something far more festive. It is a dish that impresses with minimal effort.
Cauliflower is more versatile than it gets credit for. Cooked until tender and blended smooth, it turns wonderfully sweet and nutty, the perfect backdrop for the saltiness of the bacon and the earthy depth of the truffle. Simple soup, big flavour.
Tips and variations
- Roast the cauliflower lightly in the oven at 200°C for 15 to 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.
🍷 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
Very good soup as a main course or appetizer.
Ingredients
Garnish
Instructions
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Brown butter in a saucepan large enough for the soup.
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Cut onions and garlic into thin slices.
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Cut cauliflower into smaller pieces.
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Divide the pomegranate and remove the seeds.
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Cut the bacon into smaller pieces.
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Fry onion and garlic in the brown butter for approx. 1 minute.
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Add 1 liter of chicken stock and cauliflower.
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Cook until the cauliflower is cooked through, approx. 20 min.
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Fry the bacon in a separate pan until it is crispy, place the bacon on kitchen paper to drain.
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Fry the sage leaves in the bacon fat, approx. 1 min on each side.
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Now that the cauliflower is cooked, I take the pan off the heat and remove some of the liquid. Keep the liquid; you will use it later to adjust the consistency of the soup.
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Blend with a hand blender to the desired consistency and add cream to your taste and the liquid you removed.
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Return to the heat and add the grated truffle.
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Season with salt and pepper; I prefer white pepper in this soup.
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As soon as the soup is hot, pour it into deep plates and garnish with bacon, sage and pomegranate. For an extra special touch, use a mandoline to slice some truffle thinly for garnish.
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Serve and enjoy!
Notes
Tips: Use a powerful hand blender or blender for the smoothest result. Strain the soup for an extra fine texture.
Storage: Keeps in the fridge for 3 days and freezes well without the topping.
Variations: Leave out the bacon and use vegetable stock for a flavourful vegetarian version.
Nutrition per serving
- Calories
- 318 kcal
- Carbohydrates
- 22 g
- Protein
- 10 g
- Fat
- 23 g
- Saturated fat
- 12 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 7 g
- Trans fat
- 1 g
- Cholesterol
- 55 mg
- Sodium
- 1,103 mg
- Potassium
- 814 mg
- Fiber
- 5 g
- Sugar
- 11 g
Nutrition values are estimates.
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 flavour. You can also top it with browned butter, toasted almonds or a little smoked paprika for a different flavour that works really well too.
Yes! The soup (without cream and toppings) freezes perfectly for up to 3 months. Add the cream and bacon after thawing. A good tip is to make a big batch and freeze it in portions.
Cook the cauliflower until very soft, blend well for at least 2 minutes with a stick blender or blender, then strain through a fine-mesh sieve. Stir in a knob of butter at the end.
Yes, the base keeps in the refrigerator for up to 3 days. Add bacon and truffle toppings at serving time for best texture.