Directions:
- Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.
- Add onion, celery, and garlic.
- Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes.
- 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.
- Puree soup in batches in processor.
- Return to same pan.
- Add cream and bring soup to simmer.
- Thin with more broth by 1/4 cupfuls if desired.
- Season with salt and pepper.
- Ladle soup into bowls.
- Sprinkle with cheese shavings; drizzle with truffle oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.33 Kcal (692 kJ) | ||
| Calories from fat | 72.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 12% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 5% | |
| Sodium | 89.24mg | 4% | |
| Potassium | 523.6mg | 11% | |
| Total Carbs | 23.66g | 8% | |
| Sugars | 15.04g | 60% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 6.56g | 13% | |
| Vitamin C | 65.6mg | 109% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1mg | 5% | |
| Calcium | 67.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 53.9 Kcal (226 kJ) | ||
| Calories from fat | 23.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 12% | |
|---|---|---|---|
| Cholesterol | 4.47mg | 5% | |
| Sodium | 29.09mg | 4% | |
| Potassium | 170.7mg | 11% | |
| Total Carbs | 7.71g | 8% | |
| Sugars | 4.9g | 60% | |
| Dietary Fiber | 1.27g | 16% | |
| Protein | 2.14g | 13% | |
| Vitamin C | 21.4mg | 109% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.3mg | 5% | |
| Calcium | 22.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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