Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates

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Did you read my blog post yesterday? Just do it. It was filled with some stories of images that I will never be able to remove from my brain. I wish I could explain to you exactly what I saw on this woman’s phone, but this blog is PG-13. And my mother sometimes reads this blog. Talking about a woman’s homemade porn and knowing your mother is reading this would give anybody the heeby jeebies.

Bill Murray was in my dream last night and I was the star actress next to him. He was a crazy person and I dug it. I wish I knew him in real life.

Guess what the fiancé did yesterday? He got new eyeballs! He went in, we sat for a million hours in an office, and then he came out of his lasik appointment with sunglasses on, feeling pretty uncomfortable. I guess the pain drugs didn’t work enough. Isn’t lasik just so mind blowing weird? He couldn’t see yesterday and he can see almost perfectly today! So weird. I guess it was worth the 3.5 hours in the waiting room. At one point, I left to get lunch and he called me wondering where I was…I was stuffing my face with plantain chips in the car by myself while he couldn’t even stand up straight. I could tell I was getting hangry when I started wondering what the hell was taking them so long while I sat in the waiting room. I was actually annoyed that they were taking their time with cutting my fiancé’s eyes off. Yeah, I needed food. I always can tell that I need food when my only child self starts rearing her ugly face.

Today is the perfect day for soup here in Colorado. The sun is not shining, it’s pouring rain, and I haven’t even gotten out of my pajamas yet. It rains about 6 times per year here in Colorado, but since it’s raining so early in the season, I think I need to invest in rain boots. Right? Right.

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Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates

5.0 rating
3 reviews
PREP 10 mins
COOK 20 mins
TOTAL 30 mins
SERVES 5-6

INGREDIENTS :

  • 2 tablespoons brown butter ghee
  • 2 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 head of cauliflower, cut into florets
  • 32 ounces broth (I used Pacific Foods Chicken Bone Broth)
  • 1 teaspoon truffle salt
  • 1 sprig of fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 4 pieces of thick cut bacon
  • 6 sage leaves
  • 1/2 cup pomegranate seeds
  • 1 teaspoon truffle oil
  • black pepper, to garnish

DIRECTIONS :

  1. Place a large saucepan over medium heat. Add brown butter, shallots and garlic cloves in the pan and saute for about 1 minute until fragrant. Add cauliflower florets, broth, truffle salt and fresh thyme to the pot, cover and let cook for 15-20 minutes, or until cauliflower is super fork tender.
  2. While cauliflower cooks, add bacon to a medium saute pan over medium heat and cook on both side until crispy. Set aside then cut into small pieces. In that same pan, remove all but 1 teaspoon of bacon fat and add 1 teaspoon of brown butter. Once very warm, add sage leaves and cook on both sides for less than 1 minute, until sage is crispy.
  3. Once cauliflower is done cooking, remove thyme sprig then add garlic powder and sea salt. Use an immersion blender to blend cauliflower soup until completely smooth.
  4. Pour cauliflower soup into bowl, then top with just a little truffle oil, bacon, crispy sage leaf, pomegranate seeds, and a bit of black pepper.

by

INGREDIENTS :

  • 2 tablespoons brown butter ghee
  • 2 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 head of cauliflower, cut into florets
  • 32 ounces broth (I used Pacific Foods Chicken Bone Broth)
  • 1 teaspoon truffle salt
  • 1 sprig of fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 4 pieces of thick cut bacon
  • 6 sage leaves
  • 1/2 cup pomegranate seeds
  • 1 teaspoon truffle oil
  • black pepper, to garnish

DIRECTIONS :

  1. Place a large saucepan over medium heat. Add brown butter, shallots and garlic cloves in the pan and saute for about 1 minute until fragrant. Add cauliflower florets, broth, truffle salt and fresh thyme to the pot, cover and let cook for 15-20 minutes, or until cauliflower is super fork tender.
  2. While cauliflower cooks, add bacon to a medium saute pan over medium heat and cook on both side until crispy. Set aside then cut into small pieces. In that same pan, remove all but 1 teaspoon of bacon fat and add 1 teaspoon of brown butter. Once very warm, add sage leaves and cook on both sides for less than 1 minute, until sage is crispy.
  3. Once cauliflower is done cooking, remove thyme sprig then add garlic powder and sea salt. Use an immersion blender to blend cauliflower soup until completely smooth.
  4. Pour cauliflower soup into bowl, then top with just a little truffle oil, bacon, crispy sage leaf, pomegranate seeds, and a bit of black pepper.

by

PaleOMG Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates

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Soup season is here! Prepare yourself:

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 Creamy Asparagus Soup with Caramelized Fennel and Poached Egg on page 164 in Juli Bauer’s Paleo Cookbook

chicken tortilla soup3

Chicken Tortilla Soup

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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23 thoughts on “Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates”

  1. I had lasik and I was in and out in 30 minutes. I had my lovely best friend to take me home…and those pain pills DO NOT work.

    Recipe looks great, can’t wait to try!

  2. Hi Juli,

    Can you please recommend a truffle oil? The only kinds I usually see are truffled-flavored olive oils, not true truffle oils. Thanks!

    BTW your new cookbook is awesome. I made the Winter Squash Salad last night and even though I have a nasty cold and can barely taste anything, I still knew it was da bomb, tastebuds be damned. And the Spicy Sweet Potatoes are hella good, too. Keep up the good work!

  3. Such amazing photos again! And this looks amazing. I went out and bought flowers the other day because your photos inspired me 🙂

  4. Just be glad your fiance doesn’t have to have a cornea transplant like my husand has to…they have to completely cut off the cornea and stitch the new one back on…and they don’t put you sleep during the surgery. It’s crazy!!

  5. I haven’t had a chance to make this yet, but I wanted to tell you that I’m OBSESSED with your asparagus soup w/ poached egg recipe. I eat it for breakfast and everyone in my office thinks I’m a complete nut.

  6. This is the BEST soup I have ever had in my life. It is to die for! I made it last week and didn’t even have the brown butter or the truffle salt yet. I’m making it again tonight with the brown butter and truffle salt. I can’t wait to slurp that goodness down again!

  7. Hi – I am so excited to make this soup. In face, I plan on making this for a pot luck at my work this week!!! Do you think it would keep well if I transferred the soup to a crockpot and set it to warm?

  8. I made this tonight-it was awesome! I loved the crispy little toppings! The pomegranate was good, but I think I’ll leave it off next time and put in some red pepper flakes to give it a little bit of a kick!! I’m probably making this again this week!

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