Cauliflower soup with raspberry sauce and truffle oil 🤤
Cauliflower soup with raspberry sauce and truffle oil 🤤

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Add cauliflower, cut into florets, and put hot water over it. Put soup in blender and blend until smooth. By using our services, you agree to our Cookie Policy and Terms of Service.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. 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 🤤:
  1. Make ready 300 g cauliflower
  2. Get 10 mushrooms
  3. Take 1 white part of leek
  4. Get to taste Nutmeg
  5. Take to taste Salt and pepper
  6. Get 50 g Raspberry
  7. Prepare to taste Balsamic sauce
  8. Make ready to taste Honey
  9. Make ready to taste Truffle oil for serving
  10. Get 60 g Cashew (soaked in cold water for at least 4 hours)
  11. Make ready 1 tbsp Your favorite oil (could be olive and even butter)
  12. Prepare to taste Pine nuts (for serving)

Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving. 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.

Instructions to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
  1. 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.
  2. Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
  3. 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.
  4. For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
  5. Toast pine nuts on the pan without oil.
  6. Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil.

Serve in soup bowls with a drizzle of truffle oil. Drain and transfer cauliflower to prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper. Lindsay from Pinch of Yum even wrote a whole eCookbook on incorporating a creamy cauliflower sauce into recipes in place of things like Alfredo sauce, canned condensed soup and cream.

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