What’s better than this cream of cauliflower soup dressed with crusty bacon crisps and a drizzle of black truffle oil to warm-up during winter? In spite of its impressive appearance, this recipe is relatively easy to realize and will fit perfect as well for a simple dinner as for a special occasion. After I tried a few, I finally rather preferred the black truffle oil than the white truffle oil, principally for its more pronounced taste – and let’s be honest, also for its sweeter price -, but everything depends of your taste: a white truffle oil fits also good. The texture game between the creamy cauliflower VS the crusty bacon crisps and the roasted hazelnuts is also very interesting once in the mouth. If you had some reluctance to comfort yourself with my Reblochon stuffed brioches recipe – cellulite will be your best friend -, then this winter recipe will be perfect for eating fine food without feeling guilty ;)
Cream of cauliflower soup, crusty bacon crisps & black truffle oil
(for 3 bowls)
For the cream of cauliflower soup: 600g cauliflower • 2 garlic cloves • 60cl water + 1/2 stock cube • 1 tbsp olive oil • salt • pepper.
For the dressing: 3 bacon slices • a small handful of hazelnuts • 3 tbsp black truffle oil.
1. Prepare the cream of cauliflower soup: wash, remove its leaves and cut the cauliflower in pieces. Boil the water with the stock cube in a pan, then add the cauliflower. Salt and pepper as much as you wish, then cover and let bake on low heat for 20 minutes.
2. Preheat the oven to 200C. Peel the 2 garlic cloves and put them on an aluminum foil. Poor a drizzle of olive oil on it, then wrap them in the foil and put in the oven for 15 minutes in order to roast the cloves.
3. When the cauliflower seems ready, add the roasted garlic in the pan and mix well the whole until you obtain a smooth cream. Keep warm the cream of cauliflower soup.
4. Prepare the bacon crisps: keep the oven at 200C. Cover the baking tray with a baking sheet slightly oiled (the bacon slices must not grip to the sheet). Put on it the 3 bacon slices, then put in the oven for 15 minutes while keeping an eye on it. The slices must glaze and become crusty, but be careful to not burn them.
5. For the dressing: crush the hazelnuts and make them roast in a frying-pan. Poor in each bowl a few spoonfuls of cream of cauliflower soup. Crumble the bacon slices, then arrange them on the creams. Sprinkle the shards of roasted hazelnuts. Finally, coat each bowl with a tablespoon of black truffle oil. Serve tepid with some slices of good farmhouse bread.