Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first 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 that.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Prepare 300 g cauliflower
- Prepare 10 mushrooms
- Get 1 white part of leek
- Make ready to taste Nutmeg
- Take to taste Salt and pepper
- Make ready 50 g Raspberry
- Prepare to taste Balsamic sauce
- Take to taste Honey
- Get to taste Truffle oil for serving
- Make ready 60 g Cashew (soaked in cold water for at least 4 hours)
- Take 1 tbsp Your favorite oil (could be olive and even butter)
- Take 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.
Steps to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- 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.
- Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
- 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.
- For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
- Toast pine nuts on the pan without oil.
- Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil.
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. Cover and cook until vegetables are soft, stirring. Instead of pureeing the soup completely, I decided to keep half chunky to add texture and then decided to stir in a little truffle oil to add that delicious earthy flavour.
So that is going to wrap it up for this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
