Cauliflower soup with raspberry sauce and truffle oil 🤤
Cauliflower soup with raspberry sauce and truffle oil 🤤

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my entire life.

Add cauliflower, cut into florets, and put hot water over it. The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving. Line a baking tray with baking paper, add the cauliflower and onion and toss with half the oil.

To begin with this recipe, we must prepare a few components. You can have cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
  1. Prepare 300 g cauliflower
  2. Make ready 10 mushrooms
  3. Get 1 white part of leek
  4. Take to taste Nutmeg
  5. Take to taste Salt and pepper
  6. Make ready 50 g Raspberry
  7. Make ready to taste Balsamic sauce
  8. Take to taste Honey
  9. Prepare to taste Truffle oil for serving
  10. Take 60 g Cashew (soaked in cold water for at least 4 hours)
  11. Get 1 tbsp Your favorite oil (could be olive and even butter)
  12. Make ready to taste Pine nuts (for serving)

To serve: Ladle soup into bowls, drizzle with truffle oil, top with reserved cauliflower florets and sprinkle with chives. The addition of truffle oil is optional as some people are not so keen on the taste but those at PITP think it works well! This soup may be frozen - cook the roasted flowerettes on the day and add together with the truffle oil and parmesan cheese only prior to serving. Melt butter in a medium stockpot over medium low heat.

Instructions to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
  1. In a small pot heat oil and then sauté around 3 minutes leek cut into rings. Then add sliced mushrooms and sauté 3 more minutes.
  2. Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
  3. Put soup in blender and blend until smooth. Add cashews and blend again. Add your favorite oil and blend one last time. Put salt, pepper on your taste.
  4. For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
  5. Toast pine nuts on the pan without oil.
  6. Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil.

This soup may be frozen - cook the roasted flowerettes on the day and add together with the truffle oil and parmesan cheese only prior to serving. Melt butter in a medium stockpot over medium low heat. Puree soup in batches in processor. Add cream and bring soup to simmer. Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.

So that is going to wrap it up with this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!