Open in Cookpad AppCooking Instructions
- 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.
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