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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I have loved my whole 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. Melt butter in a large cast-iron pot over medium heat.

To get started with this recipe, we have to 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 it.

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

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. Melt butter in a medium stockpot over medium low heat. 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!

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.

Melt butter in a medium stockpot over medium low heat. 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. 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. I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup.

So that is going to wrap it up with this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!