Hello everybody, hope you are having an incredible day today. 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 am going to make it a 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. 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Make ready 300 g cauliflower
- Take 10 mushrooms
- Prepare 1 white part of leek
- Prepare to taste Nutmeg
- Prepare to taste Salt and pepper
- Take 50 g Raspberry
- Prepare to taste Balsamic sauce
- Take to taste Honey
- Make ready to taste Truffle oil for serving
- Take 60 g Cashew (soaked in cold water for at least 4 hours)
- Prepare 1 tbsp Your favorite oil (could be olive and even butter)
- Get 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.
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.
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.
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