Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. For mine, I am going to make it a bit unique. This will be really 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. I added rotisserie chicken when I went to reheat the next day was so good Was perfect for the cold rainy day it is!!! I used truffle salt to season it instead of regular salt.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my whole life. They’re nice and they look fantastic.
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 it.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Prepare 300 g cauliflower
- Make ready 10 mushrooms
- Make ready 1 white part of leek
- Make ready to taste Nutmeg
- Make ready to taste Salt and pepper
- Take 50 g Raspberry
- Take to taste Balsamic sauce
- Get to taste Honey
- Get to taste Truffle oil for serving
- Make ready 60 g Cashew (soaked in cold water for at least 4 hours)
- Prepare 1 tbsp Your favorite oil (could be olive and even butter)
- Prepare to taste Pine nuts (for serving)
While this mashed cauliflower recipe tastes complicated, it. 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. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled.
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 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. Sauté chopped bacon in large stock pot over medium heat until browned. Puree soup in batches in processor. Add cream and bring soup to simmer.
So that’s going to wrap it up for this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
