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.

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Ingredients
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

Instructions
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.

Topping:
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