Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, black truffle cauliflower chowder with asparagus (+bacon). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Black truffles (Tuber melanosporum) are best understood as an underground mushroom. Black truffles are native to western Europe and are now cultivated as a horticultural crop in North and South America, New Zealand and Australia as well as Europe. Cauliflower Chowder - A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!

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

To get started with this recipe, we must prepare a few ingredients. You can cook black truffle cauliflower chowder with asparagus (+bacon) using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Black truffle cauliflower chowder with asparagus (+bacon):

1. Make ready Half a white onion
2. Get 1 bundle asparagus
3. Get 1 package riced cauliflower or one head cauliflower, diced finely into rice
4. Make ready 4 + cloves garlic
5. Prepare Salt, pepper, bit of cayenne
6. Make ready Black truffle oil, or fresh black truffle shaved
7. Get Splash broth
8. Get Parmesan or truffle Gouda cheese if desired

Trim the woody ends of the asparagus. Sprinkle with garlic salt and black pepper to taste. This thick and cheesy Cheddar Corn Chowder with Bacon is made light using cauliflower to thicken it, no cream added. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic.

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.

Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is Blend soup with an immersion blender until smooth; season with salt and black pepper. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. White or black truffle oil (for drizzling). Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.

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