Step-by-Step Guide to Prepare Speedy Black truffle cauliflower chowder with asparagus (+bacon)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare 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 bit tasty. This will be really delicious.

Black truffle cauliflower chowder with asparagus (+bacon) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Black truffle cauliflower chowder with asparagus (+bacon) is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Take Half a white onion
2. Take 1 bundle asparagus
3. Get 1 package riced cauliflower or one head cauliflower, diced finely into rice
4. Prepare 4 + cloves garlic
5. Make ready Salt, pepper, bit of cayenne
6. Prepare Black truffle oil, or fresh black truffle shaved
7. Make ready Splash broth
8. Prepare Parmesan or truffle Gouda cheese if desired

Steps 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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