3 oz smoked bacon, apple or hickory
About 3 slices, chopped
7 oz spanish onions, chopped
2 garlic cloves, chopped
5 oz celery, chopped
1 large head cauliflower, chop into 1 inch pieces
2 quarts chicken broth
4 to 6 oz Pecorino Romano Cheese
4 oz Crema Centroamericana
Mushroom Cream of Truffle
Yield 4 to 6 servings, 46 fl. oz
In a large sauce pan, sauté the bacon until brown, rendering the fat. Add the onions, garlic, and celery. Cook until vegetables are tender, occasionally tossing the pan. Add the cauliflower and broth and about 4oz of the cheese, bring to a boil, then lower to a simmer. Let the pot simmer until the cauliflower in tender, about 25 minutes.
When the cauliflower is tender, use a burr mixer and puree the soup. In a small mixing bowl combine the Crema Centroamericana and the Mushroom Cream of Truffle. Add ½ the mixture to the soup, adjust the seasoning with salt and pepper.
Use the remaining grated Pecorino Romano or Crema Centroamericana for garnish on top of soup.