Hello everybody, it’s Drew, welcome to our 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 food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my entire life. They are nice and they look wonderful.
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. Directions: In a large soup pot over medium heat, warm the olive oil. Ladle the soup into warmed individual bowls, drizzle each serving with a few drops of truffle oil and garnish with a pinch of chives.
To get started with this recipe, we must 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 can achieve that.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Get 300 g cauliflower
- Get 10 mushrooms
- Take 1 white part of leek
- Get to taste Nutmeg
- Make ready to taste Salt and pepper
- Get 50 g Raspberry
- Make ready to taste Balsamic sauce
- Prepare to taste Honey
- Make ready to taste Truffle oil for serving
- Make ready 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)
- Get 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. 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. Puree soup in batches in processor.
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.
Add cream and bring soup to simmer. Sprinkle with cheese shavings; drizzle with truffle oil. Recipe by Carolynn Angle of The Standard Tap in Philadelphia PA. I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy.
So that’s going to wrap it up for this exceptional food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
