How to Prepare Appetizing Black truffle cauliflower chowder with asparagus (+bacon) delicious and handy!

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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. Creamy Asparagus & Cauliflower Soup with Hold the Bacon.

Prepare a white onion.
Prepare asparagus.
You need to prepare riced cauliflower or one head cauliflower, diced finely into rice.
You need to prepare + cloves garlic.
Prepare Salt, pepper, bit of cayenne.
You need to prepare Black truffle oil, or fresh black truffle shaved.
Prepare broth.
You need to prepare Parmesan or truffle Gouda cheese if desired.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to require it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

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.
Add cauliflower to remaining onions + garlic, add spices and about 1/3 cup vegetable broth. Cover and let steam..
Season asparagus with oil, salt and pepper and bake at 350 for about 7-10 minutes. Same with bacon, if using..
Once softened, transfer cauliflower + onion mix to blender and blend until the consistency of chowder..
Transfer chowder back into soup pan, add in remaining onions + garlic, and cheese cubes..
Chop roasted asparagus (and bacon), saving the tops for a garnish, and add to chowder..
Stir. Taste, and add truffle oil, s+p as necessary..

Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. 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. Ladle soup into bowls and garnish with flower petals and. black truffle oil (optional). Sauté bacon in a large dutch oven over medium heat. After fat begins to render, stir in onion, celery and garlic.

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