How to Make Black truffle cauliflower chowder with asparagus (+bacon) in 21 Minutes for Young Wife

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, black truffle cauliflower chowder with asparagus (+bacon). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Cauliflower Chowder - A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights! If the chowder is too thick, add more milk as needed until desired consistency is reached. The window on crunchy, sweet spring asparagus is here, and it's short.

Black truffle cauliflower chowder with asparagus (+bacon) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. 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 components. You can cook black truffle cauliflower chowder with asparagus (+bacon) using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients

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

1. Get Half a white onion
2. Make ready 1 bundle asparagus
3. Take 1 package riced cauliflower or one head cauliflower, diced finely into rice
4. Take 4 + cloves garlic
5. Make ready 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

This thick and cheesy Cheddar Corn Chowder with Bacon is made light using cauliflower to thicken it, no cream added. Slice the bacon into small pieces. Add in the chopped cauliflower, thyme, smoked paprika, red pepper, salt, and black. Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness.

Instructions

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.

I'm in a bit of a veg-obsessed state at the moment. My absolute favourites right now are beetroot and cauliflower and I have a feeling my family are going to. Chowder is a fantastic comfort food, only unlike cheap sugar it's "comfort food" that involves an entire head of cauliflower, miscellaneous other vegetables And of course, the bacon doesn't hurt in that regard, either. Cauliflower makes a brilliant dairy-free béchamel; it truly feels so decadent. You could add almost any veggies to this, but we love the classic spring-y asparagus and pea duo.

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