Sunday, April 27, 2008

Cauliflower Bisque

While in Charleston, C and I had an amazing Cauliflower Bisque which was drizzled with truffle oil. You know a dish is good when you are still talking about it months later. So, when I brought home a head of cauliflower over the weekend, guess what was immediately on the menu for Sunday night?! Since I didn’t have any truffle oil on hand (and after looking in two stores with no luck for it), I decided to just make my own infused oil with mushrooms and crispy bacon and use that as a topping to try and give it the same earthy flavor.

Click Here for Printable Recipe

Olive Oil
1 head cauliflower, cut into flowerets
1 medium onion, chopped
2 ribs celery, chopped
1 potato, peeled and chopped
2 slices bacon, cut into small pieces
48 oz chicken stock
salt/pepper to taste

I decided to throw a potato in the mix to help thicken it, but that seemed to mute the cauliflower flavor a bit. It was tasty, but I think if I made it again I would leave out the potato and just use another thickener if necessary.

Topping (optional)
Olive Ol
4 baby bella mushrooms, sliced
1 slice bacon, cut into small pieces
salt/pepper to taste

Heat olive oil in a medium stock pot. Add bacon pieces and render for a few minutes. Add the onion, celery, and potato and cook until vegetables begin to soften, but not brown. Add the cauliflower and stock and bring to a boil. Lower heat and simmer for 30 minutes.

Once cauliflower softens, blend in food processor or blender - strain if desired.

Heat olive oil in small sauce pan. Once the oil is hot, add the bacon and sizzle away. Once it begins to crisp, add mushrooms and cook until they soften.

C paired the soup with a beautiful white wine - 2004 Tandem Chardonnay, Richard Vineyard

1 comment:

Hilda said...

Thank you for this recipe! My husband and I love vegetable soups. I'll print this out and try it one of these days.