Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Truffled Cauliflower Soup: To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving. Watch how to make the best cauliflower soup in this short recipe video. Roasting the cauliflower gives it tons of flavor, and it's so easy to do!
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. 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 🤤:
- Take 300 g cauliflower
- Prepare 10 mushrooms
- Prepare 1 white part of leek
- Make ready to taste Nutmeg
- Prepare to taste Salt and pepper
- Get 50 g Raspberry
- Get to taste Balsamic sauce
- Make ready to taste Honey
- Take to taste Truffle oil for serving
- Get 60 g Cashew (soaked in cold water for at least 4 hours)
- Get 1 tbsp Your favorite oil (could be olive and even butter)
- Prepare to taste Pine nuts (for serving)
To prevent cauliflower and other white-fleshed vegetables such as salsify and celeriac from turning brown before cooking, soak the cauliflower in milk and water with a dose of lemon juice. Puree soup in batches in processor. Add cream and bring soup to simmer. Sprinkle with cheese shavings; drizzle with truffle oil.
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.
Recipe by Carolynn Angle of The Standard Tap in Philadelphia PA. Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness. I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Serve with crusty bread and butter.
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