Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare 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.
Buy Groceries at Amazon & Save. Add cauliflower, cut into florets, and put hot water over it. Put soup in blender and blend until smooth.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice 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 particular recipe, we have to first prepare a few ingredients. You can cook 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 🤤:
- Take 300 g cauliflower
- Make ready 10 mushrooms
- Prepare 1 white part of leek
- Get to taste Nutmeg
- Make ready to taste Salt and pepper
- Make ready 50 g Raspberry
- Prepare to taste Balsamic sauce
- Make ready to taste Honey
- Prepare 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)
- Take to taste Pine nuts (for serving)
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. 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.
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.
Add the stock and cooked cauliflower and onion. 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. Serve in soup bowls with a drizzle of truffle oil.
So that’s going to wrap this up with this special 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’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
