Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. 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 get started with this recipe, we have to 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
- Prepare 10 mushrooms
- Prepare 1 white part of leek
- Get to taste Nutmeg
- Take to taste Salt and pepper
- Get 50 g Raspberry
- Get to taste Balsamic sauce
- Take to taste Honey
- Make ready to taste Truffle oil for serving
- Take 60 g Cashew (soaked in cold water for at least 4 hours)
- Make ready 1 tbsp Your favorite oil (could be olive and even butter)
- Make ready to taste Pine nuts (for serving)
Return the soup to a clean pot and bring to a simmer. Taste and adjust seasoning with salt and pepper as needed. To serve: Ladle soup into bowls, drizzle with truffle oil, top with reserved cauliflower florets and sprinkle with chives. 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.
To serve: Ladle soup into bowls, drizzle with truffle oil, top with reserved cauliflower florets and sprinkle with chives. 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. Puree soup in batches in processor.
So that’s going to wrap it up for this exceptional food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
