Easiest Way to Make Quick Black truffle cauliflower chowder with asparagus (+bacon)

Black truffle cauliflower chowder with asparagus (+bacon)
Black truffle cauliflower chowder with asparagus (+bacon)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, black truffle cauliflower chowder with asparagus (+bacon). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Black truffle cauliflower chowder with asparagus (+bacon) is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Black truffle cauliflower chowder with asparagus (+bacon) is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have black truffle cauliflower chowder with asparagus (+bacon) using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Black truffle cauliflower chowder with asparagus (+bacon):
  1. Get Half a white onion
  2. Take 1 bundle asparagus
  3. Prepare 1 package riced cauliflower or one head cauliflower, diced finely into rice
  4. Get 4 + cloves garlic
  5. Get Salt, pepper, bit of cayenne
  6. Make ready Black truffle oil, or fresh black truffle shaved
  7. Get Splash broth
  8. Make ready Parmesan or truffle Gouda cheese if desired
Instructions to make Black truffle cauliflower chowder with asparagus (+bacon):
  1. In a soup pan, sauté diced onions and garlic in truffle oil on medium. Pull out half of the amount into a bowl once cooked down
  2. Add cauliflower to remaining onions + garlic, add spices and about 1/3 cup vegetable broth. Cover and let steam.
  3. Season asparagus with oil, salt and pepper and bake at 350 for about 7-10 minutes. Same with bacon, if using.
  4. Once softened, transfer cauliflower + onion mix to blender and blend until the consistency of chowder.
  5. Transfer chowder back into soup pan, add in remaining onions + garlic, and cheese cubes.
  6. Chop roasted asparagus (and bacon), saving the tops for a garnish, and add to chowder.
  7. Stir. Taste, and add truffle oil, s+p as necessary.

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