Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites food recipes. This time, I’m gonna 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. Watch how to make the best cauliflower soup in this short recipe video. Season to taste with salt and pepper then ladle into bowls.
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 fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I have loved my entire life.
To get started with this 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 🤤:
- Prepare 300 g cauliflower
- Make ready 10 mushrooms
- Take 1 white part of leek
- Get to taste Nutmeg
- Prepare to taste Salt and pepper
- Take 50 g Raspberry
- Prepare to taste Balsamic sauce
- Get to taste Honey
- Get to taste Truffle oil for serving
- Prepare 60 g Cashew (soaked in cold water for at least 4 hours)
- Prepare 1 tbsp Your favorite oil (could be olive and even butter)
- Take to taste Pine nuts (for serving)
Check the stock you use is gluten-free. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled. 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. Directions: In a large soup pot over medium heat, warm the olive oil.
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.
Ladle the soup into warmed individual bowls, drizzle each serving with a few drops of truffle oil and garnish with a pinch of chives. Puree soup in batches in processor. 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.
So that’s going to wrap it up with this exceptional food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
