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Christina Hendricks' Cauliflower Soup

Serves 8

Originally aired

INGREDIENTS
  • 6 slices of bacon, chopped
  • 2 cups onions, chopped
  • 1 cups celery, chopped
  • 6 garlic cloves, chopped
  • 12 cups cauliflower (2 large heads), chopped in 1 pieces
  • 8 cups chicken broth
  • 1 3 cube of Pecorino Romano cheese, plus extra for garnish
  • 1 cup heavy cream
  • Salt and black pepper, to taste
  • Crumbled bacon and fresh herbs for garnish
  • White Truffle oil for drizzling on top
PREPARATION

Saut bacon in a heavy large saucepan over medium heat until golden brown; set aside a few pieces to crumble as garnish.

Add onion, celery and garlic. Cover; cook until veggies are soft, stirring occasionally, about 7 minutes.

Add cauliflower, broth, and cheese; bring to a boil. Reduce heat to low, cover and simmer until cauliflower is tender, about 20 minutes.

Puree soup in batches in a blender.

Return to pan, add cream; let soup simmer. Thin with more broth if needed. Season with salt and pepper.

Ladle into bowls; top with cheese shavings, bacon, any fresh herbs (like tarragon), and a tiny drizzle of truffle oil a little goes a long way.

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