Cauliflower Soup with Pecorino Romano and Truffle Oil

Ingredients

• 2 ounces applewood-smoked bacon chopped ()
• 6 cups pieces cauliflower (cut from 1 large head)
• 0.8 cup celery chopped
• 2  garlic cloves chopped
• 0.5 cup heavy whipping cream 
• 3.5 cups low-salt chicken broth ()
• 1 cup onion chopped
• 0.8 inch pecorino romano cheese plus additional cheese shavings for serving
• 6 servings truffle oil white black (for drizzling)

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.
2. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes.
3. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
4. Puree soup in batches in processor. Return to same pan.
5. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.
6. Ladle soup into bowls.
7. Sprinkle with cheese shavings; drizzle with truffle oil.