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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I’ve loved my entire life. They are fine and they look fantastic.

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. Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.

To get started with this particular recipe, we have to prepare a few ingredients. You can have cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
  1. Take 300 g cauliflower
  2. Take 10 mushrooms
  3. Take 1 white part of leek
  4. Take to taste Nutmeg
  5. Take to taste Salt and pepper
  6. Get 50 g Raspberry
  7. Take to taste Balsamic sauce
  8. Make ready to taste Honey
  9. Take to taste Truffle oil for serving
  10. Prepare 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)

Drizzle with truffle oil, sprinkle with medium curry, chives and serve. Melt butter in a large cast-iron pot over medium heat. Using an immersion blender (or in batches in a countertop blender or food processor), purée the soup until smooth. Heat soup over medium-high heat to just below boiling.

Steps 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.

Stir in the salt, pepper, cream, and truffle oil. Taste, and add additional salt and pepper if needed. Ladle into soup bowls and garnish each with an extra swirl of truffle oil. In a deep saucepan, completely submerge cauliflower pieces in water. Melt butter in a medium stockpot over medium low heat.

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