Pre-Holiday Cauliflower and Truffle Soup

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This is a great detox type soup that is Whole 30, Paleo, 4HB and GF.  My truffle oil of choice is from Williams Sonoma.  I have used the Trader Joes version but you have to use more because it is not as concentrated.  Mom always said, you get what you pay for. We love truffle anything at our house.  The truffle oil makes this soup gourmet. If you are strict with your oils you can use the truffle salt from Whole Foods.  It is also worth the money because you only need a pinch to get the flavor right.  The bacon is optional and kicks it into the chowder category.

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Ingredients

Preparation:

2 heads cauliflower cut into florets

2 tablespoons your fat of choice, Olive Oil, melted Ghee, or Avocado Oil

1 teaspoon sea salt

1 teaspoon black pepper

Cook 4 strips bacon

For the soup:

1 teaspoon butter or ghee

1 large onion, diced

4-6 cloves of garlic, minced (according to your taste for garlic)

32 ounces of chicken stock

1 cup milk of your choice

salt and pepper to taste

small dash of cayenne pepper

4 strips cooked bacon, chopped

2 teaspoons Truffle oil

Chopped green onions for garnish, optional

Instructions

Preheat oven to 350 degrees Fahrenheit

  1. Rinse and drain the chopped cauliflower.  In a large bowl drizzle the cauliflower with 2 tablespoons oil, add salt and pepper and toss to coat.
  2. Place coated cauliflower on a large cookie sheet or 9×12 pan and place in the oven for 25 minutes.
  3. While the cauliflower is roasting, add 1 teaspoon butter and diced onions to a large pot and simmer for 10-15 minutes, until onions are soft. Do not rush this step.
  4. When the cauliflower is out of the oven add cauliflower, crushed garlic, stock and milk to onions.  Bring to a boil and then reduce to a simmer for at least 10 minutes.  Turn off heat.
  5. Two ladles at a time add the soup mixture to a blender and carefully blend on high for a few seconds.  Pour the blended mixture into a separate bowl.  Repeat this step until there are two ladles left in the pot.  Break up the remaining chunks of cauliflower into bite size pieces.  I use a potato masher for this step.  Add the blended mixture back into the pot. Stir and taste to decide if it needs more salt and pepper.  This is when you would add more seasoning if it needs it and the tiny dash of cayenne. Add the chopped bacon and drizzle with truffle oil and green onions.

This is dreamy soup… I promise

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