Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Add cauliflower, cut into florets, and put hot water over it. Put soup in blender and blend until smooth. By using our services, you agree to our Cookie Policy and Terms of Service.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my whole life.
To begin 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 🤤:
- Get 300 g cauliflower
- Make ready 10 mushrooms
- Prepare 1 white part of leek
- Get to taste Nutmeg
- Take to taste Salt and pepper
- Make ready 50 g Raspberry
- Take to taste Balsamic sauce
- Get to taste Honey
- Take to taste Truffle oil for serving
- Prepare 60 g Cashew (soaked in cold water for at least 4 hours)
- Get 1 tbsp Your favorite oil (could be olive and even butter)
- Get to taste Pine nuts (for serving)
Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving. Allow to cool a little, then transfer to a blender, blend to a smooth consistency. Before serving, bring soup back up to just boiling and stir in cream. Add salt and pepper to taste.
Instructions 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.
Serve in soup bowls with a drizzle of truffle oil. Line a baking tray with baking paper, add the cauliflower and onion and toss with half the oil. Bring the wine and bay leaf to the boil and boil for a few minutes until reduced by half. Add the stock and cooked cauliflower and onion. This recipe turns down-home mashed cauliflower into a gourmet side dish.
So that’s 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 can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
