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

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

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