Recipe: Tasty Black truffle cauliflower chowder with asparagus (+bacon)

Black truffle cauliflower chowder with asparagus (+bacon). 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. This easy bacon wrapped asparagus recipe is baked in the oven, with some tricks for extra crispy bacon.

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. Slice the bacon into small pieces. You can cook Black truffle cauliflower chowder with asparagus (+bacon) using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Black truffle cauliflower chowder with asparagus (+bacon)

1. Prepare Half of a white onion.
2. You need 1 bundle of asparagus.
3. It's 1 package of riced cauliflower or one head cauliflower, diced finely into rice.
4. Prepare 4 of + cloves garlic.
5. It's of Salt, pepper, bit of cayenne.
6. It's of Black truffle oil, or fresh black truffle shaved.
7. You need Splash of broth.
8. You need of Parmesan or truffle Gouda cheese if desired.

Add in the chopped cauliflower, thyme, smoked paprika, red pepper, salt, and black. Powerful black truffle flavor throughout with a gentle olive oil finish. Use as a finishing oil to dress dishes before serving. First outing - from Ric Stein's "Spain", Scrambled eggs with asparagus Nice flavour but I had to use quite a bit to make truffles cauliflower cheese in order for the truffle to.

Black truffle cauliflower chowder with asparagus (+bacon) step by step

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..

Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips. In a large pot over medium-high heat, brown bacon until crisp. Transfer bacon to a plate and reserve fat in pan.