Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites food recipes. This time, I will make it a bit tasty. 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. Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that 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 it.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Get 300 g cauliflower
- Take 10 mushrooms
- Get 1 white part of leek
- Get to taste Nutmeg
- Prepare to taste Salt and pepper
- Prepare 50 g Raspberry
- Take to taste Balsamic sauce
- Prepare to taste Honey
- Get to taste Truffle oil for serving
- Take 60 g Cashew (soaked in cold water for at least 4 hours)
- Take 1 tbsp Your favorite oil (could be olive and even butter)
- Get 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. 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.
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.
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. Roughly chop leek, onion, and garlic. Melt butter in a medium stockpot over medium low heat. 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’s going to wrap it up for this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
