Black truffle cauliflower chowder with asparagus (+bacon)

Name: Black truffle cauliflower chowder with asparagus (+bacon)
Cuisine: American
Ingredients: Half a white onion; 1 bundle asparagus; 1 package riced cauliflower or one head cauliflower, diced finely into rice; 4 + cloves garlic; Salt, pepper, bit of cayenne; Black truffle oil, or fresh black truffle shaved; Splash broth

hilltops @cook_13256232

Denver, CO

Black truffle cauliflower chowder with asparagus (+bacon)

hilltops @cook_13256232

Saved

Ingredients

Halfa white onion
1 bundleasparagus
1 packagericed cauliflower or one head cauliflower, diced finely into rice
4+ cloves garlic
Salt, pepper, bit of cayenne
Black truffle oil, or fresh black truffle shaved
Splashbroth
Parmesan or truffle Gouda cheese if desired

Saved

Steps

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.